Two Buttermilk Pancakes Recipe
Make Two Buttermilk Pancakes Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
To Serve (optional)
Method
Pancake Batter
- 1
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Combine wet ingredients
In a small bowl or measuring cup, whisk the buttermilk, half an egg (beat a whole egg and use about half), melted butter, and vanilla extract until smooth.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or spoon until just combined — a few small lumps are fine. Do not overmix. Let the batter rest for 5 minutes; it will thicken slightly.
Cook & Serve
- 4
Preheat pan
Heat a nonstick skillet or griddle over medium-low to medium heat (about 350°F / 175°C if using an infrared thermometer). Lightly brush or rub with a little additional melted butter.
- 5
Cook pancakes
For two large pancakes, spoon about 1/3 cup of batter per pancake onto the hot skillet (you should get two pancakes). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip gently and cook the second side until golden and cooked through, about 1½–2 minutes more. Adjust heat as needed so pancakes brown nicely without burning.
- 6
Keep warm (optional)
If making ahead, keep the cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while you finish.
- 7
Serve
Transfer the two pancakes to a plate. Top with the optional teaspoon of butter and berries, and drizzle with maple syrup to taste. Serve immediately.