Side Pannel
Easy Buttermilk Pancakes
Easy Buttermilk Pancakes
- Recipe Submitted by maryjosh on 03/26/2018
Ingredients List
- 2 large eggs , room temperature
- 2 cups low fat buttermilk , room temperature
- 4 tablespoons butter , melted
- 1/2 teaspoon pure vanilla extract
- 2 cups whole wheat pastry flour OR all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon vegetable oil , clarified butter, or you can also use nonstick cooking spray
Directions
In your mixer's bowl beat eggs on medium speed until frothy.
Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
Allow batter to rest for 5 minutes.
Heat a heavy-bottomed skillet or griddle over high heat.
Lightly grease the skillet with oil or nonstick cooking spray.
Lower heat to medium-high and pour about 1/4 cup batter into skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.
Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside, but still doughy on the inside, lower the heat to a medium.
Flip pancakes and continue to cook for 1 minute, or until golden brown on the bottom.
Repeat with remaining batter, adding more oil to pan as necessary.
Serve immediately.
Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
Allow batter to rest for 5 minutes.
Heat a heavy-bottomed skillet or griddle over high heat.
Lightly grease the skillet with oil or nonstick cooking spray.
Lower heat to medium-high and pour about 1/4 cup batter into skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.
Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside, but still doughy on the inside, lower the heat to a medium.
Flip pancakes and continue to cook for 1 minute, or until golden brown on the bottom.
Repeat with remaining batter, adding more oil to pan as necessary.
Serve immediately.
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