The Fluffiest Buttermilk Pancake Recipe
This is hands down the best buttermilk pancake recipe you'll find on the internet. It's simple, delicious and will have you crowned the pancakes queen or king amongst your family & friends!
Just follow the recipe ok! Some of it might feel weird, like leaving clumps in your batter but just trust me and the process & I promise these will be the best pancakes you'll ever make!
INGREDIENTS:
2 cups all-purpose flour
3 tbsp sugar (I prefer brown sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
1/2 cup lemon juice (approx. 3 lemons)
2 eggs
4 tbsp unsalted butter
2 tsp vanilla extract
TOOLS YOU NEED:
- Whisk
- Spatula
- Measuring spoons + cups
- Mixing bowls
- Lemon juicer if you're bougie, a strainer if you're not
- Griddle or cast iron pan
DIRECTIONS:
First, prep your dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda & salt in a bowl.
Then prep your wet ingredients:
- Melt butter & set aside to cool.
- Make your buttermilk. You can buy ready made at the store but to honor the from-scratch vibes, just make your own (which just adds to the freshness of the pancakes)! In a separate bowl, add milk & lemon juice& set aside.
- In a separate bowl, beat the eggs.
- Add eggs, vanilla, & melted butter to buttermilk & combine with a whisk.
Now it's time to combine your wet & dry ingredients:
- Slowly pour the buttermilk mixture into the dry mixture while folding gently. Do not mix the batter completely smooth. Your batter should look lumpy w/ a few flour clusters.
- Heat your griddle to 300-350 degrees and coat with salted butter.
- Using a 1/4 measuring cup, scoop up your batter and pour it onto the griddle.
- Cook each side until golden brown (about 3 minutes each)
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Things to remember: Do not double flip, pat, or press pancakes. Eat your pancakes while they are hot - literally right off the griddle!
Be sure to tag @onsaturdays.co, I can't wait to see how your pancakes turn out!
xx Lysandra