Buttermilk Pancakes Recipe
Vanilla bean, Vermont maple syrup | Add blueberries or chocolate chips +$3
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Ingredients
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Pancake Batter
Method
Cooking Instructions
- 1
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- 2
Mix the Wet Ingredients
In another bowl, whisk the buttermilk, eggs, and vanilla bean paste until smooth. Melt the unsalted butter and allow to cool slightly, then stir it into the wet mixture.
- 3
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- 4
Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
- 5
Cook the Pancakes
Using a ladle, pour about 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. Flip and cook until golden brown on the other side, another 1-2 minutes.
- 6
Serve
Serve the pancakes warm with Vermont maple syrup. Optionally, add blueberries or chocolate chips to the batter before cooking for an extra touch.