Simple buttermilk pancakes
Description
Craving pancake perfection? These buttermilk beauties deliver golden, fluffy stacks with just the right tangy kick! Mix, rest, sizzle, flip – breakfast magic in minutes. The secret? Don't overmix and let those bubbles be your guide. Grab the maple syrup and prepare for pancake bliss!
Ingredients
Instructions
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Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Mix wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.ou cook the remaining batter.
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Create the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Some small lumps are okay - don't overmix or your pancakes will be tough.
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Rest the batter: Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate.
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Heat the pan: Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
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Cook the pancakes: For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip and finish: Flip the pancakes and cook until golden brown on the second side, about 1-2 minutes more.
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Keep warm: Transfer cooked pancakes to a warm oven (200°F) while you cook the remaining batter.
