- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Prepare the Wet Ingredients
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3. Combine Wet & Dry Ingredients
- Gently stir the wet ingredients into the dry ingredients until just combined. (A few lumps are okay—don’t overmix!)
- Let the batter rest for 5-10 minutes to allow the flour to absorb moisture, making fluffier pancakes.
4. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and grease with butter.
- Pour ¼ cup of batter for each pancake.
- Cook for 2-3 minutes, until bubbles form on the surface.
- Flip and cook for another 1-2 minutes until golden brown.
5. Serve & Enjoy!
- Stack pancakes high and serve warm with butter, maple syrup, fruit, or powdered sugar.
Serving & Storage Tips
- Serving: Best served hot with classic toppings like honey, jam, or chocolate chips.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in a toaster, microwave, or skillet for a fresh taste.
Variations & Customizations
- Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Mix in ¼ cup mini chocolate chips.
- Whole Wheat Pancakes: Substitute ½ of the flour with whole wheat flour for a heartier version.
- Nutty Crunch: Stir in chopped pecans or walnuts.
FAQs
1. Why are my pancakes flat?
Make sure your baking powder is fresh and don’t overmix the batter.
2. Can I use regular milk instead of buttermilk?
Yes! Add 1 tablespoon vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
3. How do I get perfectly round pancakes?
Use a ¼ cup measuring cup to pour the batter and gently spread into a circle.
4. Can I make the batter ahead of time?
Yes, but pancakes are best fresh. If storing, cover and refrigerate batter for up to 1 day.
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