Best Buttermilk Pancakes Crispy Edges (Print-Friendly Version)
Light buttermilk pancakes with crisp, golden edges and a tender crumb. A classic breakfast favorite for all ages.
# What You’ll Need to Make This:
→ Wet ingredients
01 -
2 large eggs
02 -
3 tablespoons granulated sugar
03 -
2 teaspoons pure vanilla extract
04 -
60 grams unsalted butter, melted and cooled, plus extra for griddling
05 -
530 millilitres buttermilk
→ Dry ingredients
06 -
280 grams all-purpose flour
07 -
3 teaspoons baking powder
08 -
1 teaspoon baking soda
09 -
1 teaspoon fine salt
# How to Prepare:
01 -
In a large mixing bowl, whisk together eggs, sugar, and vanilla until well combined. Gradually whisk in the cooled melted butter, followed by the buttermilk. Set aside.
02 -
In a separate bowl, sift together flour, baking powder, baking soda, and salt until thoroughly incorporated.
03 -
Gently fold the dry mixture into the wet ingredients using a spatula. Mix only until no dry flour remains—do not over-mix. Batter should be slightly lumpy. Allow to rest at room temperature for 30 minutes.
04 -
Heat a nonstick skillet over medium-low heat and add a generous amount of butter. Ladle portions of batter into the skillet, forming desired pancake size. Cook until bubbles appear on the surface and edges begin to set with a golden, crispy rim.
05 -
Once the bottom is deep golden and edges are crisp, use a spatula to flip each pancake. Continue cooking until the centre is set and no raw batter is visible when gently pressed. Transfer to a plate.
06 -
Serve pancakes immediately with preferred syrups, fresh fruit, or toppings of choice.
# Extra Tips:
01 -
Allowing the batter to rest before cooking leads to lighter, fluffier pancakes with crispier edges.