These buttermilk pancakes are fluffy on the inside and golden brown on the outside, with a yummy crispy surface. A giant stack of pancakes smothered in warm syrup and melted butter is always yummy in your tummy. They’re good for breakfast, but also for brunch, lunch, dinner, or even supper (for those of you from the south)!
Just look at the fluffy texture on the inside! And the buttermilk adds the perfect tang to go along with the sweetness of the maple syrup.
The recipe is really easy too. No separating eggs and whisking the whites. Who has time for that nonsense when there are pancakes to be eaten?!
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 3 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk
- 3 Tbsp butter, melted plus extra for cooking the pancakes and more for topping the pancakes
- 2 eggs
- 1/2 tsp vanilla extract
- maple syrup
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
- In a separate bowl combine the buttermilk, butter, eggs, and vanilla
- Mix the liquid ingredients quickly into the dry ingredients, being careful not to overmix
- Let batter rest 10 minutes
- Heat griddle
- Before cooking pancakes test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready. If the water sits and boils, it is not hot enough, and if the water evaporates immediately it is too hot.
- When the griddle is ready, melt enough butter on it to cover the surface
- Use a 1/4 cup measuring cup for each pancake to pour the batter on the griddle
- Cook for 3-4 minutes until you start to see some bubbles form on the top
- Flip and cook another 3-4 minutes until done
- Top with butter and syrup