Buttermilk Pancakes are the perfect breakfast or brunch staple, store and reheat easily for meals on the go, and are ready in minutes! Serve with your favorite fruit or maple syrup!
2 ¼cups(280g) all-purpose flour (or a blend of half all-purpose flour and half whole wheat flour)
2teaspoonsbaking powder
1teaspoonbaking soda
1 ½tablespoonsgranulated sugar
¼teaspoonsalt
1 ¾cupbuttermilkor homemade sour milk, see notes below
1 ½teaspoonvanilla extract
2largeeggs
1tablespoonunsalted buttermelted
Non-stick cooking spray
Instructions
Optional: Preheat the oven to 200 degrees Fahrenheit if you would like to serve all of the pancakes warm at one time.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until combined.
Add the buttermilk, vanilla extract, large eggs, and melted unsalted butter. Whisk until combined.
Heat a non-stick skillet or griddle over medium heat. Spray with non-stick cooking spray. Add the pancake batter in ¼ cup fulls and cook for 1 ½ -3 minutes per side, or until golden brown on both sides.
Continue cooking the rest of the batter in this process, spraying the skillet or griddle with extra cooking spray if needed.
Store the cooked pancakes in the warm oven on an oven safe plate or cooking sheet to serve all at once, if desired.
Serve the pancakes warm with your favorite toppings.
Notes
Storage Directions:
Refrigeration: Leftover pancakes keep in a covered container in the refrigerator for up to 3 days.
Freezing: To freeze, separate pancakes with parchment paper and store them in a freezer-safe container or zip-top bag for up to 3 months.
Reheating: Reheat pancakes in the microwave or toaster oven until warm. If reheating from frozen, store in the refrigerator overnight or defrost at room temperature.
Recipe Pro-Tips:
To make your own sour milk, add 1 ½ tablespoons of white vinegar to a 2-cup measuring cup and then add milk or non-dairy milk to the 1 ¾ cup line. Stir the milk and vinegar together and then let sit for 10 minutes before using.