Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: United States
Ingredients: 250 g (2 cups) all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 480 ml (2 cups) buttermilk; 2 large eggs; 3 tbsp unsalted butter, melted, plus extra for the pan; 1 tsp vanilla extract; Maple syrup and fresh berries, to serve

From United States

Tall, fluffy pancakes with golden edges and a soft middle, made extra tender with tangy buttermilk. Stack them high and pour on the maple syrup.

Prep: 10 min
Cooking: 20 min
Total: 30 min
Serves: 4
Difficulty: Easy

Ingredients

For 4 servings

250 g (2 cups) all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
480 ml (2 cups) buttermilk
2 large eggs
3 tbsp unsalted butter, melted, plus extra for the pan
1 tsp vanilla extract
Maple syrup and fresh berries, to serve

Step by step

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Step 2: In another bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
Step 3: Pour the wet ingredients into the dry ones and stir gently with a spatula until just combined. A few lumps are fine and keep the pancakes fluffy.
Step 4: Heat a large frying pan or griddle over medium heat and brush it lightly with butter.
Step 5: Pour about 60 ml (1/4 cup) of batter per pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the edges look set, then flip and cook for 1 to 2 minutes more.
Step 6: Keep the cooked pancakes warm in a low oven while you finish the batch, then serve with maple syrup and berries.