Brewhouse Buttermilk Hotcakes Recipe
A stack of classic, scratch-made, fluffy Buttermilk Hotcakes served with a side of Syrup and Whipped Butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For Serving
Method
Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until fully blended.
Cooking
- 3
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Preheat the Griddle
Preheat a non-stick griddle or frying pan over medium heat. If necessary, lightly grease it with a bit of butter or oil.
- 5
Cook the Hotcakes
For each hotcake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes. Flip the hotcake and cook for another 1-2 minutes, or until golden brown. Repeat with remaining batter.
- 6
Serve
Stack the hotcakes on a plate and serve warm with maple syrup and whipped butter on the side.