How to Make Fluffy Buttermilk Pancakes Recipe
A weekend perfect Fluffy Buttermilk Pancakes Recipe that you can make for your family. Made with Vermont Creamery’s unsalted butter, these homemade buttermilk pancakes are buttery, fluffy, and light.
#sponsored by Vermont Creamery.
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Timestamps for Homemade Buttermilk Pancakes
0:45 Melt butter in a pan and transfer into a bowl to cool
1:09 Prep the dry ingredients
1:25 Prep the wet ingredients
2:00 Mix dry and wet ingredients
2:30 Preheat the oven to 200 degrees F
2:40 Heat 1 teaspoon of oil in a large skillet over medium heat
3:00 Wipe out the excess oil using a paper towel
3:10 Learn how to get even looking pancakes
3:14 Portion out the batter into the pan
3:25 Cook pancakes for 2-3 minutes or until the bottom side turns golden brown
3:33 Flip the pancakes and cook for 1-2 more minutes
3:40 Transfer onto the baking sheet and place in the oven
3:50 Repeat the same process with the rest of the batter
3:46 When ready to serve, stack them onto each other, top it off with a tablespoon of butter and drizzle with maple syrup.
4:18 My Foolproof Galette Dough recipe -
4:26 You might also like my Peach Galette recipe -
Fluffy Buttermilk Pancakes Recipe
Makes 12-13 pancakes
3 tablespoons of unsalted butter
2 cups of all purpose flour (10 oz)
2 teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of kosher salt
2 large eggs
2 cups buttermilk
1 tablespoons of maple syrup, plus more for serving
1 teaspoon vanilla extract
Vegetable oil to cook the pancakes (avocado oil, canola oil, grapeseed oil would all work)
Place 3 tablespoons of butter in a saucepan and melt it over medium heat. Place into a bowl and let it cool.
To prep the dry ingredients, place all purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Give it a whisk.
To prep the wet ingredients, place eggs, buttermilk, maple syrup, vanilla extract, and the now-cooled melted butter into a bowl. Whisk until fully combined.
Create a well in the center of the dry ingredients and pour in the wet ones. Fold them in and stir until just combined. A few lumps of flour are okay. Do not over mix. Let the batter rest for 10 minutes on the counter.
Meanwhile, heat the oven to 200 degrees F. Line a baking sheet with parchment paper and set aside.
Heat 1 teaspoon of vegetable oil in a large skillet over medium heat until shimmering. Wipe out the excess oil with a paper towel.
Using an ice cream scoop or a quarter measuring cup, portion out the batter onto the pan. Cook for 2-3 minutes or until the edges turn golden brown and the pancakes do not resist when you try to flip them with a spatula. Cook the other side for 1-2 minutes or until lightly browned.
Transfer onto the prepared baking sheet and keep them warm in the oven while you are cooking the rest of the batter.
Repeat the same process with the remaining batter.
When ready to serve, stack several pancakes on top of each other. Top it off with butter and drizzle it with maple syrup.
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How to Make Pancakes in the Backcountry | The BEST Backpacking Breakfast
So you want to up your backcountry breakfast game, huh? I've got you covered in this video with how to make the best backpacking breakfast ever - pancakes! Seriously, this is a lot easier than you might think and there's nothing better than waking up in the morning and knowing that hot pancakes are in your near future. Enjoy and let me know in the comment below some of your favorite backpacking breakfast meals.
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Disclaimer: This video is NOT sponsored. I use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for your support of my channel!
Fluffy Pancakes | Cook with me
Fluffy Pancakes | Cook with me
These delicious pancakes are my weekend go-to so I thought I'd share the recipe with you today in case you're looking for ways to pass the time while you're stuck at home. The key with this recipe is to sift all of the dry ingredients and be sure to beat the egg really well - this will guarantee super fluffy pancakes every single time.
I hope you enjoy them and please stay safe.
Leonie
Extra Fluffy Protein Pancakes
Ingredients
¾ cup plain flour sifted
¼ cup of protein powder
2 tsp baking powder
pinch of salt
2 Tbs white sugar
¾ cup of almond milk
1 egg
2 Tbs butter, melted
1 tsp vanilla extract
Method
Combine sifted flour and protein powder along with the sugar, salt and baking powder into a bowl and mix well.
In a separate bowl, mix the egg, almond milk, vanilla and melted butter together. Be careful not to use hot, melted butter as it may cook the eggs.
Pour the wet ingredients into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy – don’t over stir.
Heat a frypan and coat it with a little butter. Add scoops of batter into the pan and cook until bubbles start to form on the top surface.
Flip and enjoy.
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