Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 7
My family loves when I make buttermilk pancakes. I have tried so many recipes over the years and the recipe that I make now, I think is the best of both worlds. Sweet, because of the buttermilk. Fluffy and a bit crispy. Perfect!
Ingredients
Dry:
- 2 cups flour
- 4 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet:
- 2 eggs
- 4 tbsp butter – melted
- 1 1/2 cups buttermilk
- 1 tsp vanilla
Directions
For buttermilk pancakes, first mix the dry ingredients together. That is the flour, sugar, baking powder, baking soda, and salt. Mix the wet ingredients together in another bowl. Slowly add the dry ingredients to the wet. I heat my electric skillet to 350 degrees. Pour 1/2 to 1 cup onto skillet. Wait until you see bubbles and flip the buttermilk pancake. Repeat until done. This recipe makes about 14 decent sized pancakes.
More about Buttermilk Pancakes
There are various types of pancakes throughout the world. In North America, their pancake most resembles the Scotch pancake, which have a raising agent, such as baking powder. Other countries do not use a raising agent, these pancakes are called crepes. Pancakes are widely consumed for breakfast. There are various types of toppings and fillings. These range from fruit to meat. Buttermilk is what is created after churning the butter out of cream. Buttermilk is typically made from cow’s milk and has a sour taste. This is caused by lactic acid bacteria.
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