A beloved staple in breakfast and brunch menus, cherished for their light and airy texture. This recipe offers a balance of sweetness and airiness, reminiscent of classic buttermilk pancakes.
Ingredients
Scale:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: a pinch of cinnamon for added warmth and flavor
2 large eggs
1 3/4 cups buttermilk
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Optional: 1 teaspoon lemon zest for a citrusy twist
Maple syrup
Fresh berries
Whipped cream
Additional toppings: chopped nuts or chocolate chips
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the eggs gently, then add the buttermilk, melted butter, and vanilla extract. Whisk until fully integrated.
Make a well in the dry ingredients, pour in the wet mixture, and stir gently with a spatula until just combined.
Heat a large non-stick skillet over medium heat until a few drops of water sizzle on the surface.
Lightly grease the skillet and pour 1/4 cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes. Flip and cook for another 2 minutes until golden brown.
Transfer cooked pancakes to a warm oven until all are cooked, then serve with desired toppings.
