Buttermilk Pancakes Recipe
Served with fruit topping of the day, powdered sugar and 100% maple syrup on the side. Served in either a half order (2) or full order (3).
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Ingredients
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Pancake Batter
Method
Preparation
Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk together until well mixed.
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, egg, and melted butter until well combined.
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. Some lumps are fine.
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Serve
Serve warm with fruit topping of the day, dusted with powdered sugar, and 100% maple syrup on the side.