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Meal Instructions
Specimen #0092·SKILLET·Dead Simple

Skillet Fluffy Buttermilk Pancakes

Impossibly fluffy from-scratch buttermilk pancakes griddled in butter that will make you throw your boxed mix in the trash forever.

Cook temp
MEDIUM HEAT
Total time
15m
FLIP AT
3m
Serves
4
PULL AT
0°F
Ingredients
2 cups All-Purpose Flour
2 tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups Buttermilk
2 large Eggs
3 tbsp Unsalted Butter — melted, plus more for griddle
1 tsp Vanilla Extract
Equipment
Large Skillet or Griddle
Mixing Bowl
Whisk
Spatula
DirectionsGet to the point
1Whisk 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
2Mix 2 cups buttermilk, 2 eggs, 3 tbsp melted butter, and 1 tsp vanilla; pour into dry ingredients and stir until just combined with lumps remaining.
3Ladle 1/4 cup batter per pancake onto a buttered skillet over medium heat. Cook 2 to 3 minutes until bubbles form on surface, flip, cook 2 minutes more.
4Serve stacked with butter, maple syrup, and fresh berries.
Dad pro tip

Once you make these from scratch you will never go back to the box. The whole recipe takes the same amount of time as reading the instructions on a pancake mix box. The two secrets are buttermilk and not overmixing. Lumps equal fluff.

Kid adjustment

Let kids add chocolate chips, blueberries, or banana slices to individual pancakes as they cook. Pancake making is a great first cooking lesson.

Reheat

Reheat in a toaster or 350°F (177°C) oven for 3 to 4 minutes. Pancakes freeze well in a zip-top bag for up to 2 months.

BASIS: Skillet or griddle over medium heat (325°F / 163°C). Butter-griddled for golden exterior.340 kcal · 12g protein · 48g carbs · 12g fat
USDA FoodData Central #173440
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