Classic Buttermilk Pancakes
Buttermilk makes this pancake recipe extra light, spongy and fluffy. These right here are the star of your breakfast table
- Reading time
- 1 MIN READ
- Ingredients
- 8 INGREDIENTS
- Step photos
- 8 PHOTOS
Buttermilk makes this pancake recipe extra light, spongy and fluffy. These right here are the star of your breakfast table.
INGREDIENTS / 08
- 2 1/4 cups all purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 3 tablespoons unsalted butter - melted and cooled
- 2 eggs
METHOD / 08
1 MIN READ
- 01
Measure out the ingredients. If you cannot get buttermilk, make sour milk. Mix 1 cup evaporated milk with 1 cup water OR mix 2/3 cups powdered milk with 2 cups of water. Take out 2 tablespoons of milk and replace with 2 tablespoons of vinegar or lemon/lime juice and allow to stand for 5 to 10 minutes.
- 02
Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle.
- 03
Whisk together the eggs, melted butter and milk then add to the flour mixture.
- 04
Mix just until combined. Batter should not be smooth.
- 05
Heat up a non stick frying pan over medium heat and grease lightly with butter or oil.
- 06
Add 1/3 to 1/2 cup of batter into the pan and turn down heat to low.
- 07
Flip pancake when the edges seem dry and bubble start to appear and cook until bottom is lightly brown. Repeat process till batter has been used up.
- 08
Serve as is or with syrup, fruits and topping of choice.
FILED UNDER
RECIPE BY
Dolapo Grey
PUBLISHED MAY 12, 2020
