The Best Pancake Recipe!
Buttermilk Pancakes includes some substitutions!
Equipment
- 1 Non-stick or Cast-iron pan
- 1 Mixing bowl
- 1 Measuring cup
- 1 Tablespoon Measure
- 1 Teaspoon Measure
- 1 1/2 Teaspoon Measure
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder*
- 2 cups buttermilk*
- 2 eggs
- 3 tbsp melted unsalted butter
- 1 tsp vanilla
Instructions
- Add dry ingredients together and whisk with a fork to combine2 cups all-purpose flour, 2 tbsp sugar, 1/2 tsp salt, 1/2 tsp baking powder*, 1/2 tsp baking soda
- In the measuring cup, whisk together the wet ingredients2 eggs, 3 tbsp melted unsalted butter, 1 tsp vanilla, 2 cups buttermilk*
- Create a well with the dry ingredients, and add the wet ingredients to the bowl. Combine until just mixed.
- Preheat griddle or non-stick frying pan over medium to medium-high heat
- Grease the griddle or non-stick frying pan with butter or cooking spray
- Use a ladle/spoon or a measure to pour the pancake batter onto the pan or griddle
- Cook for 1-2 minutes on each side; remember to flip the pancake once you see bubbles form on the surface of the pancake
- Use a spatula and flip the pancake to allow it to cook for another 1-2 minutes
- Repeat steps 6-8 for the remaining batter
- Serve pancakes with maple syrup, whipped cream, fruit - whatever you like!