- Chef Michelle
Buttermilk Pancakes
Over the years I have tried several "made from scratch" pancake recipes and never have I found one that resembled the box mix I grew up on. Well, not until now! I have made this recipe a few times and to my surprise they are better - yes, I said BETTER! - than the box. They are simple to mix and have a light and fluffy texture. Did I mention they freeze well? They definitely do! I go ahead and prep the whole recipe then freeze the leftovers for a quick pancake breakfast anytime.
Give them a try. I promise, you will ditch the box and never look back!
Buttermilk Pancake Recipe | Yield: approx. (20) 4" pancakes
Ingredients:
2 cups (240g) All-purpose Flour
2 teaspoons (10g) Baking Powder
1 teaspoon (6g) Baking Soda
1/2 teaspoon (3g) Salt
2 tablespoon (30g) Granulated Sugar
2 cups (480g) Buttermilk
2 large (100g) Eggs
1 teaspoon (5g) Vanilla Bean Paste
Preparation Steps:
Step 1:
Whisk the dry ingredients together in a large bowl, then in a separate bowl whisk together the wet ingredients.
Step 2:
Add wet mixture into the dry mixture and whisk together until combines. (Do not overmix!)
Step 3:
Spray griddle with cooking spay and heat to medium-high heat (250°)
Step 4:
Spoon approximately 1/4 cup batter onto griddle for each pancake
Step 5:
Flip over once small bubbles appear on surface and continue cooking until golden brown
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