Name: How To Make Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose flour; 2 tbsp Granulated sugar; 2 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Fine sea salt; 2 cups Buttermilk; 2 pcs Large eggs; 1/4 cup Unsalted butter, melted and cooled; 1 tsp Pure vanilla extract

"Experience the ultimate breakfast luxury with these incredibly light and airy buttermilk pancakes. Featuring a delicate vanilla aroma and a perfectly golden-brown exterior, this recipe is a foolproof way to elevate your morning routine."

1 Ingredients

Qty	Item
2 cups 250 g	All-purpose flour
2 tbsp 25 g	Granulated sugar
2 tsp 8 g	Baking powder
1 tsp 5 g	Baking soda
1/2 tsp 3 g	Fine sea salt
2 cups 475 ml	Buttermilk
2 pcs 100 ml	Large eggs
1/4 cup 60 ml	Unsalted butter, melted and cooled
1 tsp 5 ml	Pure vanilla extract

2 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, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Note: Do not overmix; small lumps are perfectly fine and ensure fluffiness.

Let the batter rest for 10 minutes at room temperature to allow the leavening agents to activate.

Heat a non-stick skillet or griddle over medium-low heat and lightly coat with butter or oil.

Pour approximately 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set and dry (about 2-3 minutes).

Flip carefully and cook the other side until golden brown (about 1-2 minutes).

Serve immediately with warm maple syrup and fresh berries.

·
Avoid overmixing the batter; stirring until the flour just disappears prevents tough, rubbery pancakes.
·
Let the batter rest for at least 10 minutes to allow the gluten to relax and the baking soda to create air pockets.
·
Use a low and steady heat to ensure the center cooks through before the outside burns.
·
Wipe the skillet between batches to prevent burnt butter bits from sticking to new pancakes.

? Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, but for best results, add 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and let it sit for 5 minutes to create a DIY buttermilk substitute.

Why are my pancakes flat?

This usually happens if your baking powder or soda is expired, or if you overmixed the batter, which knocks out the air bubbles.

Can I freeze homemade pancakes?

Absolutely. Let them cool completely, stack them with parchment paper in between, and store in a freezer-safe bag for up to 2 months.

How do I keep pancakes warm while cooking the rest?

Place the finished pancakes on a wire rack set over a baking sheet in an oven preheated to 200°F (95°C).

Visual Guide

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