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Best Buttermilk Pancakes (With Crispy Edges) Recipe

Best Buttermilk Pancakes (With Crispy Edges) Recipe
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★★★★★

4.7 from 27 reviews

These Best Buttermilk Pancakes feature irresistibly crispy edges and a tender, fluffy interior. Perfectly balanced with a touch of vanilla and sweetened just right, these pancakes are a breakfast classic that everyone will love. Made with simple pantry staples, this recipe yields light, airy pancakes with a golden brown crust and delicate crumb, ideal for serving with syrup, fresh fruit, or your favorite toppings.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup unsalted butter, melted (plus more for griddling)
  • 2¼ cups buttermilk

Dry Ingredients

  • 2¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions

  1. Mix wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. Gradually stream in the cooled melted butter while stirring, then add the buttermilk and mix until the wet ingredients are fully incorporated. Set aside.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring the baking agents and salt are evenly distributed.
  3. Combine wet and dry: Pour the dry ingredient mixture into the wet ingredients. Gently fold the batter just until no flour pockets remain. Do not over-mix; the batter should remain slightly lumpy to yield tender pancakes. Let the batter rest for 30 minutes at room temperature to develop texture and rise.
  4. Heat and prepare pan: Preheat a nonstick skillet or griddle over medium-low heat. Add a generous amount of butter to coat the surface before cooking each batch of pancakes.
  5. Cook pancakes: Spoon dollops of batter onto the skillet, forming pancakes of your desired size. As the pancakes cook, bubbles will form on the surface and the edges will begin to lift and crisp. Using a spatula, gently lift a pancake to check for a golden-brown rim. If the underside is pale or the pancake seems fragile, wait a little longer before flipping.
  6. Flip and finish cooking: Flip the pancakes once the edges are crispy and browned. Press the center gently with the spatula to assess if the batter is cooked through (the center should not be wet). Cook until the other side is golden brown as well, then transfer pancakes to a plate.
  7. Serve immediately: Serve the pancakes hot with your favorite syrup, fresh fruit, or other preferred pancake toppings for a delicious and satisfying breakfast.

Notes

  • Resting the batter for 30 minutes helps to create lighter, fluffier pancakes by allowing the flour to fully hydrate and the leavening agents to activate.
  • Do not over-mix the batter to avoid tough pancakes; lumps are normal and desired.
  • Use medium-low heat to prevent burning while allowing the pancakes to cook evenly with crispy edges.
  • Butter works best for griddling to achieve the golden crust but you can substitute with oil if preferred.
  • For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.

Nutrition

Keywords: buttermilk pancakes, crispy edge pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes

Find it online: https://zarameals.com/best-buttermilk-pancakes-with-crispy-edges-recipe/