Description
Enjoy your Fluffy Buttermilk Pancake Stack!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
- Maple syrup (for serving)
- Powdered sugar (optional, for dusting)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. The batter should be lumpy.
- Preheat Cooking Surface: Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour 1/4 cup of batter onto the hot cooking surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Stack the pancakes on a plate. Serve warm with maple syrup and a light dusting of powdered sugar if desired.
Notes
- Consistency: The batter should be lumpy; do not overmix to avoid tough pancakes.
- Heat Control: Adjust the heat as necessary to prevent burning. Medium heat usually works best.
- Resting Time: Let the batter sit for a few minutes after mixing to enhance the fluffiness.
- Toppings: Add fresh fruits or nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake