Buttermilk Pancakes Crispy (Printable Recipe Version)
Airy pancakes made with tangy buttermilk, golden crunch at the edges, and nice soft middles. A breakfast treat folks love any day.
# Ingredients You’ll Need:
→ Wet bits
01 -
530 millilitres buttermilk
02 -
60 grams unsalted butter, melted and cooled, and a little extra for the pan
03 -
2 teaspoons real vanilla extract
04 -
3 tablespoons sugar
05 -
2 big eggs
→ Dry bits
06 -
1 teaspoon fine salt
07 -
1 teaspoon baking soda
08 -
3 teaspoons baking powder
09 -
280 grams plain flour
# Steps to Make It:
01 -
Grab your favorite toppings, maybe some fresh berries, syrup, or anything you like. Serve right away while they're nice and hot.
02 -
When the bottoms are a rich golden color and the edges look crispy, flip them with a spatula. Keep cooking until the middle feels firm and you don't see runny batter if you poke the pancake gently. Pop them onto a plate when done.
03 -
Spoon some batter onto your hot skillet or griddle, making whatever size flapjacks you want. Let them cook until you see bubbles popping up and the sides look a little set with crisp edges.
04 -
Tip the dry mixture gently into the bowl with your wet mix. Stir with a spatula just enough so any dry bits disappear. It's totally fine if it's a little lumpy. Let that batter rest on the counter for half an hour.
05 -
Add flour, baking powder, baking soda, and salt in another bowl. Give it a good sift so everything's well blended.
06 -
Crack your eggs into a big bowl. Whisk eggs, sugar, and vanilla together really well. Slowly pour in your cooled melted butter, then whisk in the buttermilk. Set this mix aside for now.
# Extra Information:
01 -
Letting your batter rest for a bit helps you get those super fluffy pancakes and a crispy outside.