Extra-tender pancakes using buttermilk in the batter, perfect with butter and maple syrup.
ABy Annebala
Servings
4
1.5 cup all-purpose flour
2 tbsp granulated sugar
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp fine salt
1.75 cup buttermilk
2 piece large egg
4 tbsp unsalted butter (melted)
1 tsp vanilla extract
2 tbsp neutral oil or unsalted butter (for the pan)
4 tbsp unsalted butter (for serving)
0.75 cup maple syrup
Calories
698 kcal
Protein
13g
Carbs
88g
Fat
34g
Fiber
1g
Sugar
48g
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Batter Preparation
1. In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt until well combined and lump free.
1.5 cup all-purpose flour,
2 tbsp granulated sugar,
1.5 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine salt
2. In a separate bowl whisk the buttermilk, eggs, melted unsalted butter and vanilla extract until smooth and homogenous.
1.8 cup buttermilk,
2 piece large egg,
4 tbsp unsalted butter (melted),
1 tsp vanilla extract
3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; stop while the batter is still a bit lumpy and let it rest at room temperature for about 5 minutes to hydrate and aerate.
Cooking Pancakes
4. Heat a nonstick skillet or griddle over medium heat until a drop of water sizzles on contact, then lightly grease the surface with a small amount of neutral oil or unsalted butter, wiping out any excess with a paper towel.
2 tbsp neutral oil or unsalted butter (for the pan)
5. Ladle portions of batter onto the hot surface, leaving space between each pancake; cook until bubbles form across the top and the edges look set, then flip and cook the other side until golden brown and the centers feel springy.
6. Transfer cooked pancakes to a warm plate, loosely cover to keep them warm, and repeat with the remaining batter, lightly regreasing the pan as needed.
To Serve
7. Stack the warm pancakes on plates and top generously with butter, then drizzle with maple syrup and serve immediately.
4 tbsp unsalted butter (for serving),
0.8 cup maple syrup
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