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
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
Whisk the dry ingredients together in a large bowl, then in a separate bowl whisk together the wet ingredients.
Add wet mixture into the dry mixture and whisk together until combines. (Do not overmix!)
Spray griddle with cooking spay and heat to medium-high heat (250°)
Spoon approximately 1/4 cup batter onto griddle for each pancake
Flip over once small bubbles appear on surface and continue cooking until golden brown