Old-Fashioned Buttermilk Pancakes
Save to My Recipes
The sweet tang of buttermilk makes this morning favorite worth getting up for.
Hands-on: 20 minutesTotal: 30 minutes
- 1½ cups all-purpose flour
- 2½ tsp. baking powder
- 3 Tbsp. granulated sugar
- ½ tsp. kosher salt
- 3 large eggs
- 2 Tbsp. canola oil
- 1½ cups buttermilk
- 1 tsp. vanilla extract
- In a large bowl, sift together flour, baking powder, sugar, and salt. Set aside.
- In a second bowl whisk together eggs and oil until light and airy, then add buttermilk and vanilla. Pour wet mixture into dry and mix briefly, until just combined. Set aside to rest 10 minutes.
- Preheat griddle over medium heat. Sprinkle a few drops of water on the griddle. when they sizzle and evaporate, it is ready. Ladle batter out in half-cup puddles, and cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center. Keep pancakes warm in a low oven and repeat with remaining batter.