Fluffy, golden, and delicious—this buttermilk pancake recipe is perfect for breakfast or brunch!
– All-purpose flour – Granulated sugar – Baking soda – Baking powder – Kosher salt – Light cultured buttermilk – Unsalted butter – Eggs – Vanilla extract
In a large bowl, mix flour, sugar, baking powder, baking soda, and kosher salt. Stir until well combined.
In a medium bowl, beat buttermilk, melted butter, eggs, and vanilla. Pour into the flour mixture and stir to make a lumpy batter.
Grease a skillet with butter. Heat to 350°F on a griddle or medium-high heat on the stove.
Ladle 1/3 cup batter onto the skillet. Cook 2-3 minutes per side, then serve with butter and syrup.
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