Buttermilk Pancakes
Tall, fluffy pancakes with maple syrup and butter.
- 25 min
- Easy
- 4 servings
- American
- Vegetarian
- Cooks
- 0
- Photos
- 0
Ingredients
- flour250g
- buttermilk400ml
- egg, beaten2 piece
- butter, melted50g
- sugar2 tbsp
- baking powder2 tsp
- baking soda½ tsp
- salt½ tsp
- maple syrupfor serving60ml
Method
- 1
Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- 2
In a separate bowl, whisk buttermilk, egg, and melted butter until smooth.
- 3
Pour wet into dry; fold gently until just combined — leave lumps.
Overmixing develops gluten; dense pancakes follow.
- 4
Rest the batter for 10 minutes so it puffs.
The rest is what makes pancakes tall.
- 5
Heat a griddle to medium-low; ladle batter and cook until bubbles form on top.
Low heat cooks the inside without burning the outside.
- 6
Flip once; cook 1–2 minutes more; serve with butter and maple syrup.
Resist the urge to press down with the spatula.
Per serving
- 485
- kcal
- 12g
- protein
- 72g
- carbs
- 15g
- fat