Buttermilk Pancakes

By Charlotte Rutledge · kingarthurbaking.com

Makes 14 to 16 medium (4") pancakes

30 min

Classic American buttermilk pancakes with a tender crumb and slight tang; mixed wet and dry separately, then combined and rested before cooking on a griddle.

prepHeat a large skillet over medium heat or preheat a griddle to 350°F / 175°C until a water droplet skitters across the surface
prepLightly grease the pan with butter or vegetable oil
2 cups / 240 g King Arthur Unbleached All-Purpose Flour	Whisk together dry ingredients	Pour wet into dry, stir until fairly smooth	Rest batter, uncovered, 15 min	Cook on first side until bubbles form & bottoms brown, 1–2 min	Flip & cook until bottoms brown, 1–2 min	Serve immediately or hold in warm oven
3 tablespoons / 35 g granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 large egg	Whisk together wet ingredients
2 cups / 454 g buttermilk
2 tablespoons / 28 g melted butter or 2 tablespoons / 25 g vegetable oil
1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional

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2 cups / 240 g King Arthur Unbleached All-Purpose Flour
3 tablespoons / 35 g granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
2 cups / 454 g buttermilk
2 tablespoons / 28 g melted butter or 2 tablespoons / 25 g vegetable oil
1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional

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