Here we go again. Another buttermilk pancake. Another fail-safe recipe. This is easier than the other buttermilk pancakes I posted only because you don’t have to whisk the egg whites separately in this one. I prefer the other one, but this is really good too. My daughters preferred this one…
(Okay, please don’t judge the pancakes by my photos!! I sneaked in the photos quickly before they were devoured!)
Robie’s Buttermilk Flapjacks
- 2 cups all-purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 2 beaten eggs
Mix all the dry ingredients together.
Combine and whisk all the wet ingredients.
Now add the wet ingredients into the dry ingredients and whisk to combine. Do not overmix. The batter will be thick and lumpy.
Heat a skillet or griddle over medium heat. Ladle 1/4 cup-fulls onto the pan. When small bubbles appear on the surface, flip the pancakes over, and cook for another minute on the other side. Remove from pan and stack on a plate. Serve with maple syrup, or your favorite toppings. I like my flapjacks with salted butter.