Saturday Morning Scratch Buttermilk Pancakes
Fluffy and flavorful – perfect for packing with chocolate chips or blueberries!
- Prep Time: 10 mintues
- Cook Time: 15 minutes
- Total Time: 0 hours
- Yield: 10 1x
Ingredients
1 1/2 cup all purpose flour
1 teaspoon salt
1 tablespoon brown sugar, packed
2 1/2 teaspoons baking soda
1 egg, room temp
1 1/3 cup buttermilk, room temp
1/4 cup butter, melted
2 teaspoons vanilla extract
Instructions
In a medium bowl, whisk the dry ingredients. In another bowl, whisk the wet ingredients. Combine the two just until a batter forms. You don’t want to whisk out all the clumps.
Set the batter aside while slowly preheating the skillet to medium heat, this give time for the buttermilk to interact with the baking soda and make a fluffy batter.
Scoop out about 1/3 cup of the batter onto the buttered and preheated skillet. Turn once the sides have started to set, about 2 minutes. Flip and continue to cook for about 30 seconds. The goal is to cook the batter 3/4ths through on the first pour, and the rest on the flip.
Continue with the rest of the batter. The batter will not keep longer than 30 minutes.
Serve with your favorite toppings and enjoy!
Notes
If making blueberry or chocolate chip pancakes, don’t add directly to the batter. Pour your batter onto the skillet, wait a few seconds, then add the mix-ins individually onto each pancake. This insures it won’t stick or burn on the skillet. Take the back of a fork and push the mix-ins into the pancake creating a small layer of batter over the mix-in’s so they won’t burn on the flip.