Buttermilk Pancakes (v) Recipe

Prep

Measure all ingredients. If your buttermilk is very cold, remove it from the fridge a few minutes beforehand so it’s not ice cold—room-temperature liquid helps the butter stay emulsified.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

In a separate medium bowl, whisk the buttermilk, eggs, melted (cooled) butter and vanilla extract until smooth and well combined.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Lumps are fine — do not overmix or the pancakes will be tough.

Let the batter rest 5–10 minutes. This gives the leaveners a chance to start working and produces lighter pancakes.

Heat a large nonstick skillet or griddle over medium heat until hot. Lightly grease with a small amount of neutral oil or butter (about 1 tsp per pancake batch) and wipe away any excess with a paper towel so the surface is evenly coated.

For each pancake, pour about 1/4 cup of batter onto the hot skillet, leaving 1–2 inches between pancakes. Cook without disturbing until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip carefully with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes color evenly without burning.

Transfer finished pancakes to a warm oven (90–100°C / 200–210°F) on a baking sheet to keep warm while you finish the rest.

Warm the maple syrup gently in a small saucepan or microwave until pourable. If using Nutella, warm it slightly in a microwave-safe bowl for 10–15 seconds and stir until glossy and spreadable (do not overheat).

If using strawberries, hulled and quarter them so they’re similar size to other berries; leave blueberries and raspberries whole. Toss berries gently if desired, or leave them loose for a rustic look.

Stack pancakes (2–3 per serving) on plates. Serve with mixed summer berries on top or on the side. Offer warmed maple syrup and warmed Nutella so diners can choose. Add a knob of butter between pancakes if desired and dust with icing sugar for presentation.

Suggested plating: for each serving place 3 pancakes, spoon 1/3 cup berries over the stack, drizzle 2–3 tbs maple syrup or 1–2 tbs warmed Nutella. Serve immediately.