Soft, golden vegetarian pancakes with a tender crumb, ideal for a simple comforting breakfast or snack.
By mansi
Servings
4
1.5 cup All-purpose flour
1.5 tsp Baking powder
0.5 tsp Baking soda
0.5 tsp Salt
1 tbsp Granulated sugar
1.25 cup Buttermilk
1 piece Egg
2 tbsp Unsalted butter, melted
1 tsp Vanilla extract
1 tbsp Unsalted butter, for cooking
Calories
313 kcal
Protein
10g
Carbs
50g
Fat
8g
Fiber
2g
Sugar
7g
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Make the Batter
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined — a few lumps are perfectly fine. Do not overmix, as this develops gluten and will make the pancakes tough. Let the batter rest for 5 minutes; this allows the baking soda to activate with the buttermilk's acidity for extra fluffiness.
Cook the Pancakes
4. Heat a non-stick skillet or griddle over medium heat. Add a small knob of the cooking butter and swirl to coat. The pan is ready when the butter foams and begins to subside — not smoking.
1 tbsp Unsalted butter, for cooking
5. Pour approximately a quarter cup of batter per pancake onto the pan. Cook for 2–3 minutes until bubbles form across the surface and the edges look set and matte. Flip gently and cook a further 1–2 minutes until golden and cooked through. Repeat with remaining batter, adding a little more butter between batches as needed.
Serve
6. Transfer cooked pancakes to a warm plate. Serve immediately stacked, with your choice of maple syrup, fresh fruit, or a light dusting of icing sugar.
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By mansi
