Breakfast

Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 large eggs; 500 ml buttermilk; 60 g unsalted butter, melted; 1 tsp vanilla extract; as needed butter or oil for the pan

Prep 10 min Cook 10 min Total 20 min 4 servings

Buttermilk gives these pancakes an extra-fluffy texture and a subtle tang. Whisk, rest, and griddle a stack for a weekend breakfast everyone will ask for again.

Ingredients

250 g all-purpose flour
2 tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
500 ml buttermilk
60 g unsalted butter, melted
1 tsp vanilla extract
as needed butter or oil for the pan

Instructions

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
Pour wet ingredients into dry and stir just until combined; a few lumps are fine.
Let the batter rest 5 minutes while you heat a lightly buttered skillet over medium heat.
Pour ⅓ cup batter per pancake. Cook until bubbles form and edges look set, about 2 minutes.
Flip and cook until golden, 1–2 minutes more. Repeat with remaining batter.
Serve warm with maple syrup and fresh berries.

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