Description
Pillowy and tender buttermilk pancakes perfect for a cozy breakfast or brunch.
Ingredients
- 1 3/4 cups low-fat buttermilk (about 420 ml)
- 3 tbsp neutral oil (canola, vegetable, or light-tasting olive oil) (45 ml)
- 2 large eggs
- 1/4 cup light brown sugar (about 50 g)
- 1 tsp vanilla extract (5 ml)
- 2 cups all-purpose flour (about 240 g)
- 1 tbsp baking powder (about 12 g)
- 1/2 tsp baking soda (about 2.5 g)
- 1/4 tsp salt (about 1.5 g)
Instructions
- Whisk the buttermilk, oil, eggs, brown sugar, vanilla, and salt in a large bowl until smooth.
- Mix the flour, baking powder, and baking soda in a separate bowl until evenly combined.
- Combine the dry ingredients with the wet mix and fold gently until just combined; small lumps are fine.
- Rest the batter for 5-10 minutes while preheating your skillet or griddle.
- Preheat a skillet over medium heat until hot, adjusting temperature if necessary.
- Grease the hot surface lightly with oil or butter.
- Cook portions of batter (1/3-cup each) until bubbles appear; then flip and cook until golden.
- Keep warm in a low oven until ready to serve.
- Serve warm with your favorite toppings.
Notes
For fluffier pancakes, let the batter rest and avoid overmixing. Use room temperature ingredients for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American