Is there a more perfect breakfast on Sunday than fluffy buttermilk pancakes? They are my all time favorite breakfast.
Fluffy Buttermilk Pancakes
I know this isn’t surprising. I am a cake gal and having to choose… of course my favorite would be a cake. So which pancake is my favorite? My best ever buttermilk pancakes recipe!
Perfectly crisp around the edges, fluffy and flavorful. They are perfect, when topped with fresh raspberries, homemade pancake syrup and a sprinkling of toasted almonds. Heavenly!
The pancakes freeze beautifully for a fantastic and quick weekday breakfast too. I like to premix the dry ingredients for spur of the moment meal. Add orange zest to really make them pop. Make sure to save me some, I am crazing them again already!
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The Best Ever Fluffy Buttermilk Pancakes
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 beaten eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and vanilla. Stir until just combined. Do not over stir or you will have flat pancakes.
- Set aside on the counter for an hour, or place in the refrigerator overnight.
- Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges. Flip and cook until done.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
First published May 2013.
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