These buttermilk pancakes are super soft, fluffy and sky high. Drizzle them with syrup, slather them with butter and enjoy your perfected little pancakes!
Pancakes are another childhood memory of mine, as my dad was the ultimate pancake chef in our house. As a kid I loved waking up to that delicious smell which floated from the kitchen to the top of the staircase all the way to my room. Admitted, I was (and still am) one of those people who like getting up because they like eating breakfast.
I found that my dad’s recipe needed some tweaking if it should be THE PERFECT buttermilk pancake recipe. So I made it my mission to create a recipe which was
1). fluffy and soft
2). sky high
3). infused with just the right amount of vanilla.
What I found out was that
1). for a soft pancake you need lots of buttermilk (no milk!)
2). for super tall pancakes you need lots of baking powder and either a small pan or a biscuit cutter to keep them from spreading too much
3). one vanilla bean for this recipe was just the right amount. So without further ado, here is my buttermilk pancake recipe.
- 200g flour (2 cups)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 50g granulated sugar (1/4 cup)
- 2 large eggs
- seeds of 1 vanilla bean
- 375ml buttermilk (1 and 1/2 cups), plus 2 extra tablespoons
- 2 tablespoons butter, melted
- butter or coconut oil for the pan
- In a medium bowl, mix dry ingredients with a whisk until well combined.
- In a large bowl, mix wet ingredients with a whisk until well combined.
- Pour the dry ingredients over the wet and stir gently until no flour specs remain, being careful not to overmix.
- Heat butter or oil in a frying pan and when hot add 2 tablespoons of batter for each pancake. Fry until golden brown on each side. You may need to press them down slightly with a spatula since they will rise a lot.
- Add toppings of your choice and enjoy !
- If you have any leftovers, store them in an airtight container in the fridge and reheat them in the microwave the next day. They'll still taste great!