Buttermilk Pancakes
Buttermilk pancakes get an upgrade with brown butter, cardamom, and orange zest for a fluffy, fragrant stack that feels like a special brunch any day of the week. These are the pancakes my family asks for again and again!
Servings: 8 pancakes
Ingredients
- 2 tbsp unsalted butter plus more to cook pancakes
- 1 ⅔ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 tsp kosher salt
- 2 large eggs
- 1 ½ cups buttermilk
- 1 tbsp orange zest
Instructions
- Prepare the brown butter: In a small skillet, melt the butter over medium heat. Bring the melted butter to a simmer. Continue to simmer until the bubbling subsides and tiny pieces of brown solids form, about 6-8 minutes. Set off the heat to cool.2 tbsp unsalted butter
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, cardamom, and salt. Whisk to combine.1 ⅔ cups all-purpose flour, 2 tbsp granulated sugar, 1 ½ tsp baking powder, 1 tsp baking soda, 1 tsp ground cardamom, 1 tsp kosher salt
- Mix the wet ingredients: In a separate bowl, whisk the eggs until smooth. Then, add the buttermilk, slightly cooled brown butter, and orange zest.2 large eggs, 1 ½ cups buttermilk, 1 tbsp orange zest, 2 tbsp unsalted butter
- Combine: Pour the wet ingredients into the dry and whisk until just combined, with a few lumps remaining. Set aside to let the batter rest for 5-10 minutes. Meanwhile, preheat a griddle over medium-low heat for 6 minutes. Once heated, melt 1 tbsp of butter.
- Make the pancakes: Using a scoop, measure ¼ cup of batter and drop it on the griddle. Cook until bubbles form around the edges and the bottom is lightly browned, 1-2 minutes. Flip over and repeat on the opposite side. Once cooked, remove from the griddle and place on a baking rack fitted in a baking sheet. Keep warm in a 200°F oven until all the pancakes are made.
Video
Nutrition
Serving: 1pancake | Calories: 209kcal