Perfect Buttermilk Pancakes
Equipment
Ingredients
Ingredients
all-purpose flour
280 g
natural cane sugar
62 g
baking powder
2 tsp
baking soda
0.5 tsp
salt
0.75 tsp
vanilla extract
1 tsp
butter (melted)
50 g
buttermilk
480 ml
eggs
2 pcs
Instructions
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients
In another bowl, whisk eggs, then add buttermilk, melted butter, and vanilla. Mix until combined.
Make pancake batter
Pour wet ingredients into dry ingredients. Stir gently until just combined – some small lumps are okay.
Rest the batter
Let the batter rest for 5 minutes. This helps activate the leavening agents.
Heat the pan
Heat a non-stick pan or griddle over medium heat. Lightly grease with butter if needed.
Cook pancakes
Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges look set (2-3 minutes), then flip and cook 1-2 minutes more until golden.
Serve
Serve hot with maple syrup, fresh berries, or your favorite toppings.
Original recipe
Storage
Freeze in single layer, then transfer to freezer bag. Reheat directly from frozen.
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