Buttermilk pancakes. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor. We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and they're delicious!
Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container.
Very light and fluffy and definitely restaurant quality.
I also added a splash of vanilla extract to the batter and used brown sugar.
You can cook Buttermilk pancakes using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Buttermilk pancakes
- You need 2 of eggs separated.
- You need 2 cups of buttermilk.
- Prepare 3 teaspoons of baking powder.
- Prepare 2 tablespoons of sugar.
- It's 1/2 teaspoons of soda.
- It's 4 tablespoons of melted butter.
- Prepare 1/2 teaspoons of salt.
- Prepare 21/2 cups of flour.
Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture.
Buttermilk pancakes step by step
- Sift dry ingredients together.
- Beat egg yolks add flour and buttermilk alternately.
- Add butter.
- Beat egg whites till stiff fold into batter..
In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. To make extra-fluffy pancakes: Mix the batter as directed, but separate the egg. Add the yolk to the buttermilk, butter, and vanilla; reserve the white. While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form.