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Buttermilk Pancakes
Buttermilk Pancakes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ingredients
Ingredients
1/4 cup unsalted butter
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups buttermilk
2 large eggs , whisked
2 teaspoons vanilla extract
Instructions
Instructions
Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then add in the buttermilk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add another Tablespoon of flour.
Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.
Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Buttermilk Syrup
Buttermilk Syrup
Prep Time: 2 Minutes
Cook Time: 8 Minutes
Ingredients
Ingredients
1 cup granulated sugar
1/2 cup salted butter
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Instructions
Instructions
Combine buttermilk, sugar and butter in a large pot over medium heat, stirring frequently.
Once it comes to a light boil, turn the heat to medium low and cook for 3 more minutes, or until it turns a golden yellow color.
Remove immediately from the heat and stir in the baking soda and vanilla. Serve over pancakes while warm.
Store in a closed jar in the fridge for up to 2 weeks. Warm in the microwave in 30-second increments until the syrup is warm.
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