Old-Fashioned Crispy Buttermilk Pancakes
I have a deep love for pancakes with crispy edges, and these old-fashioned buttermilk pancakes are exactly the kind I crave. Light, slightly tangy, and finished with those irresistible golden edges.Double or triple the batch for a slow, indulgent weekend brunch. Enjoy!
Equipment
- cast iron skillet, skillet, or griddle
Ingredients
- 1½ cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp sea salt
- ¼ cup cane sugar
- 4 tbsp salted butter, melted
- 2 cups buttermilk (or whole milk mixed with 1 tbsp white vinegar)
- 2 eggs
- 1 tsp pure vanilla extract or vanilla bean paste
Instructions
- Preheat a cast iron skillet or griddle over roughly medium- low heat.
- In a large mixing bowl, melt the butter, then add the buttermilk, egg, vanilla extract, and cane sugar. Whisk it to combine.
- In the same bowl, add the flour, baking powder, and salt. Stir everything together until the flour has disappeared but the batter is still slightly lumpy. Be careful not to overtax .Let sit for 2-3 minutes before using the batter.
- Spray the skillet with a spritz of oil and then add in a small pad of butter. Once butter is sizzling, add in ⅓ cup of pancake batter to the skillet and spread it out in a circle, as thinly as you can.
- Cook for 1 ½ - 2 minutes on the first side (until most of the bubbles on top have popped), then flip the pancake and cook for another 1-2 minutes on the other side, or until the pancake is golden around the edges.
- Top with warmed maple syrup and butter. These are also delicious with homemade blueberry syrup. Enjoy!!