My Favorite Buttermilk Pancakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 cups Buttermilk

Found on bakerbynature.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 and 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs, at room temperature
• 2 cups buttermilk
• 1 teaspoon pure vanilla extract
• Maple syrup, for serving

Directions

• In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
• Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup. See notes for freezing options.

Nutrition