Our buttermilk pancakes are fluffy, flavorful, and can be easily adjusted to feed a crowd! We have been making this recipe for over a decade, and I still won't change a thing! We love to add in blueberries, chocolate chips, or sprinkles for birthdays. Each spring we boil our own maple syrup, and have a big pancake breakfast to celebrate our hard work!
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The trick to creating a fluffy interior is using sifted flour, warmed milk, and room-temperature eggs.
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 tablespoons white or golden sugar
2 eggs, room-temperature, and whisked
1 cup buttermilk, warmed
1 cup whole milk, warmed
1/4 cup (4 tbsp) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
Unsalted butter for your pan or griddle
I prefer to mix my batter, and allow my griddle to heat up while my batter rests for about 10 minutes.
Preheat your griddle to 300-350℉
2. Add in your whisked eggs, warmed buttermilk, whole milk, melted butter, and vanilla extract. Whisk until just combined. Your batter will be slightly lumpy but do not overmix.
3. Butter your pan or griddle, and pour 1/3 cup of batter onto the griddle for 4 pancakes at once. You may adjust the size of your pancakes to what you like best. After I pour the batter, I like to use the bottom of my measuring cup to gently even out the batter in a circular motion.
4. If you would like to add any fillings, now is the time to do so.
5. Cook your pancakes until bubbles form, and start to burst. The bottom of your pancake should be golden. Flip and continue cooking for a few more minutes. Your pancakes will rise and become fluffy!
6. Continue to cook the remaining batter. Serve hot with butter, and maple syrup. Enjoy!
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