Joanna Gaines’ Buttermilk Pancakes
No brunch is complete without these buttermilk pancakes from Magnolia Table. They are fluffy pieces of perfection, especially when they are combined with blueberries, whipped cream and maple syrup. Oh and a large glass of milk.
Newbie baker note: Buttermilk truly transforms these pancakes into what I’d classify as “better than diner” pancakes. Seriously.
Buttermilk Pancakes
Source: Magnolia Table
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 2 tsp baking soda
- 1 tsp Kosher salt
- 2 cups buttermilk
- 1/2 cup & 2 Tbsp vegetable oil
- 2 eggs
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk buttermilk, vegetable oil and eggs.
- Pour liquid ingredients into dry mix. Stir until combined. Let stand for 20-30 minutes.
- Heat a skillet over medium-high heat. Oil the skillet and pour roughly 1/4 cup batter per pancake.
- Cook until browned on bottom and the top is bubbly (about 2 minutes). Flip and cook until lightly browned.
- Repeat until all batter is used. Eat warm.
PLEASE COMMENT BELOW