Buttermilk Pancakes Recipe
two pancakes, choice of house made syrup: pecan, maple or blueberry
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Ingredients
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Pancake Batter
Syrup Options
Method
Pancake Preparation
- 1
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 2
Combine wet ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 3
Combine mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are a few lumps; do not overmix.
- 4
Heat the skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- 5
Cook pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 6
Flip pancakes
Carefully flip the pancakes using a spatula and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Syrup Preparation
- 7
Prepare syrup options
For pecan syrup, simmer chopped pecans in maple syrup until the nuts are fragrant and the syrup thickens slightly. For blueberry syrup, cook fresh or frozen blueberries with sugar and a splash of water until the berries burst and the mixture thickens. For maple syrup, simply warm the syrup in a small saucepan.