Who doesn’t love buttermilk pancakes? They are one of my favorite things to order out for breakfast. The buttermilk adds a tangy taste and they taste fantastic with additions like blueberries, chocolate, bananas and nuts. I keep a quart of buttermilk on hand at home so I can make these pancakes anytime I want, which turns out is pretty often!
These pancakes come out fluffy, light, flavorful and perfect every time, just like at a diner.
They’re perfect for a quick weekend breakfast!
Adapted from Martha Stewart
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons melted butter
1 teaspoon vanilla extract
1 tablespoon vegetable oil
Combine flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix buttermilk, melted butter, egg and vegetable oil together. Then, add dry mixture to wet mixture and stir until just combined.
Over medium heat add oil to your griddle and begin making your pancakes. Cook until bubbles start appearing on top. Flip, cook for 1-2 more minutes.
Serve with butter, syrup and fresh fruit.