Classic Buttermilk Pancakes

Start your day with our irresistibly fluffy buttermilk pancakes! ? Dive into the rich, tangy flavor and top with your favorite sweet or savory garnishes. ??

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 753kcal

Author: Kita

Ingredients

2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons backing powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Additional butter or cooking spray

Instructions

Whisk first 5 ingredients in large bowl (the dry ingredients).
Whisk buttermilk, sour cream, eggs and vanilla in another large bowl.
Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
Melt 1/2 tablespoon butter on theriddle over medium heat.
Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
Cook until bubbles break on the surface, about 3 minutes.
Turn pancakes over. Cook until bottoms are golden, 3 minutes.
Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
Serve pancakes immediately with butter and syrup.

Notes

Creative Loafing

Nutrition