Best Buttermilk Pancakes

A splash of vanilla and a small pat of butter are the secret ingredients in these decadent, fluffy pancakes.
Photography by Ryan Szulc

  • Prep time20 minutes
  • Total time20 minutes
  • Portion size14


  • 1-1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-3/4 cups (425 mL) buttermilk
  • 1 egg
  • 2 tbsp (30 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1 tbsp (15 mL) vegetable oil
  • Preparation

    In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients. Whisk until combined but still slightly lumpy.

    Heat large nonstick skillet or griddle over medium-high heat; lightly brush with some of the oil. Pour batter, scant 1/4 cup at a time, into pan; spread slightly to form pancakes.

    Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250ºF (120ºC) oven.

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