Description
Fluffy buttermilk pancakes with any topping you desire.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1/4 cup white granulated sugar (50g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk (454g)
- 1 whole egg + 1 egg white
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 tablespoons melted butter
- Fillings and toppings of your choosing
Instructions
- Melt 2 tablespoons butter and set aside. We want it to be cooling while working through making the mixture.
- In a bowl, mix together 2 cups all-purpose flour, 1/4 cup white granulated sugar, 1 teaspoon baking power, 1/2 teaspoon baking soda. Set aside.
- In a separate bowl, mix together 2 cups buttermilk, 1 egg + 1 egg white, 1 teaspoon vanilla bean paste (or extract).
- Add your dry ingredients to the wet mixture and stir until combined. Avoid over mixing.
- Whisk in the 2 tablespoons melted butter to your mixture.
- Set aside, let sit for at least 10 minutes while you heat up your pan.
- In a nonstick pan over low-medium heat, melt a pat of butter or utilize a neutral oil cooking spray, such as avocado oil.
- Use a 1/4 measuring cup to measure out your batter into the pan. Avoid overcrowding the pan.
- Add any fillings you desire.
- Once bubbles have formed across the entire top of the pancake, flip and cook until desired golden color. Only takes about 2 minutes or so.
Notes
Heat your oven to a low temperature, such as 200 degrees Fahrenheit, and place your cooked pancakes on a cookie sheet while you make the remaining to keep them warm.
If you are using the same filling for all your pancakes, you can add it into your mixed batter, however, to make more consistent pancakes I like placing the fillings into the batter once on the pan.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Stove