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Buttermilk Pancakes

Buttermilk Pancakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 1/4 cups buttermilk
  • 3/4 cup milk
  • 3 large eggs
  • 1/3 cup melted butter
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt

Directions

  1. Heat griddle to 350°F or a nonstick skillet or pan over medium-high heat on the stovetop.
  2. Add buttermilk, milk, eggs and butter first to blender, then add remaining ingredients.
  3. Blend approximately 30-40 seconds on HIGH or until smooth. Some air bubbles will begin to form in the batter.
  4. Pour batter onto heated griddle, skillet or pan using about 1/4 to 1/3 cup batter per pancake.  When bubbles can be seen evenly across the pancakes, flip pancakes.

Serves: 24 (medium pancakes)

Test Kitchen Tip: Add mix-ins such as fruit or berries, chocolate chips, nuts or dried fruit for fun varieties of pancakes.

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