Crispy Edge Buttermilk Pancakes: A Delicious Family Favorite
There's something truly special about making pancakes from scratch. The joy of mixing together simple ingredients and watching them transform into crispy-edged, fluffy delights is both easy and fulfilling. Each flapjack is a labor of love, and the satisfaction that comes from serving a homemade breakfast is unmatched. My family often chooses my homemade pancakes over mixes, savoring the rich flavor and delightful texture that only fresh ingredients can provide. It's an experience that not only fills our bellies but also warms our hearts.
Crispy Edge Buttermilk Pancakes
Ingredients
Dry Ingredients:
2 cups all-purpose flour
⅓ cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp kosher salt
Wet Ingredients:
2 cups whole buttermilk
2 large eggs
1 tbsp vanilla bean paste
4 tbsp unsalted butter (melted), plus more for frying
Directions
In a large bowl, combine the dry ingredients—flour, sugar, baking powder, baking soda, and salt—and whisk them together until well blended.
Add the buttermilk, eggs, and vanilla bean paste directly into the bowl with the dry ingredients. Gently whisk everything together until just combined, being careful not to overmix.
Pour the melted butter into the batter and gently fold until smooth and combined. A few lumps are perfectly fine.
Heat a skillet or griddle over medium heat and add a bit of unsalted butter to coat the surface. Ladle out the pancake batter, ensuring some of the batter spreads out, creating crisp edges. Cook until bubbles form on the surface, usually about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden and crispy around the edges.
Serve hot with warm syrup, and enjoy the delightful breakfast that everyone in your family will love!
Indulging in crispy edge buttermilk pancakes has become a cherished tradition in our household, and I hope they bring as much joy to yours!