Fork
These fluffy buttermilk pancakes are the perfect weekend breakfast treat, ideal for cozy family gatherings or a lazy brunch with friends. With a hint of sweetness and a light, airy texture, they’re sure to delight everyone at your table!
In a small saucepan, melt the unsalted butter over low heat. Once melted, set it aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients, and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Adapted from sallysbakingaddiction.com. Ingredients sourced from the original; description and instructions are original to Fork.