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.
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