Perfect Buttermilk Pancakes Recipe

Without the acidity from the buttermilk, your baking soda also can't perform another key function: to speed up the caramelization sugar, which gives you a darker, caramelized color on the outsides of quick-cooking baked goods like pancakes. With just 5 simple ingredients and 5 minutes of prep, you can serve fluffy Easy Buttermilk Pancakes to a group — no flipping on the griddle necessary!

This will react with the baking soda/baking powder the same way that buttermilk would, giving you fantastically fluffy buttermilk pancakes! Whisk together the flour, baking soda, salt, egg, buttermilk and the vanilla extract, if using, in a mixing bowl, until smooth. I've been hesitant to post this recipe, not because these aren't mouth-wateringly awesome pancakes, but because there is no way of getting around using at least three large or inconveniently shaped containers, plus a skillet or griddle, PLUS an electric mixer of some sort (unless you're way more motivated than I am and have interest in whipping egg whites), plus, if you make Buttermilk Syrup (and you really, really, really need to), that's another large pot.

Perfect Buttermilk Pancakes Recipe

Ingredients

25 m 12 servings 219 cals

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted 

Directions

• Prep15 m
• Cook10 m
• Ready In25 m

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. 

Next time check to make sure you use full-fat buttermilk, fresh baking powder/soda, and use a wooden spoon to lightly mix ingredients together, and there is no need to sift the prior flour here.

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