Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 (8 medium pancakes)
• Difficulty: Easy

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 cups buttermilk (room temperature)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For Cooking

• 1 tablespoon butter or cooking oil

For Serving

• Pure maple syrup
• Butter
• Fresh berries (optional)
• Sliced bananas (optional)

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Instructions

Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Mix Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are perfectly fine. Do not overmix.

Step 4: Rest the Batter

Let the batter rest for 5–10 minutes. This helps create lighter, fluffier pancakes.

Step 5: Cook

1. Heat a non-stick skillet or griddle over medium heat.
2. Lightly grease with butter.
3. Pour about ¼ cup batter for each pancake.
4. Cook for 2–3 minutes until bubbles form on the surface.
5. Flip and cook another 1–2 minutes until golden brown.

Step 6: Serve

Stack the pancakes, add a pat of butter, and drizzle generously with warm maple syrup. Serve immediately.

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Tips for Perfect Pancakes

• Do not overmix the batter.
• Let the batter rest before cooking.
• Cook over medium heat to prevent burning.
• Flip only once.
• Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.

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Variations

Blueberry Pancakes

Fold 1 cup fresh blueberries into the batter.

Chocolate Chip Pancakes

Add ½ cup chocolate chips.

Cinnamon Pancakes

Mix 1 teaspoon ground cinnamon into the dry ingredients.

Banana Pancakes

Add one mashed ripe banana to the wet ingredients.

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Nut Information

Contains Nuts?

• ❌ No nuts are included in this recipe.

Potential Nut Risks

• Check packaged flour, baking powder, vanilla extract, and maple syrup if cooking for someone with a severe tree nut or peanut allergy, as manufacturing facilities may process nuts.
• If using optional toppings such as granola or flavored syrups, verify they are nut-free.

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Allergy Information

Contains

• Wheat (flour)
• Milk (buttermilk, butter)
• Eggs

Does Not Contain

• Peanuts
• Tree nuts
• Soy (unless present in packaged ingredients)

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze between sheets of parchment paper for up to 2 months.

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Reheating

• Microwave: 20–30 seconds per pancake.
• Toaster: Toast until warm and lightly crisp.
• Oven: Heat at 350°F (175°C) for 5–8 minutes.

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Estimated Nutrition (Per Serving)

• Calories: 410
• Protein: 11g
• Carbohydrates: 54g
• Fat: 16g
• Saturated Fat: 8g
• Fiber: 2g
• Sugar: 12g
• Sodium: 630mg

Nutrition values are approximate and do not include optional toppings.

Frequently Asked Questions (Q&S)

Q: Can I make the batter ahead of time?
A: For the fluffiest pancakes, prepare the batter just before cooking. If needed, refrigerate it for up to 12 hours and stir gently before using.

Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 2 cups milk with 2 tablespoons lemon juice or white vinegar, let it stand for 5–10 minutes, then use as a buttermilk substitute.

Q: Why are my pancakes flat?
A: Overmixing the batter or using expired baking powder or baking soda can prevent the pancakes from rising properly.

Q: Can I make these gluten-free?
A: Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: Can I freeze cooked pancakes?
A: Yes. Cool completely, place parchment paper between pancakes, and freeze in an airtight freezer bag for up to 2 months.

Q: What syrup goes best with these pancakes?
A: Pure maple syrup is the classic choice, but honey, fruit compote, berry syrup, or whipped cream also pair wonderfully.

Q: How do I know when to flip the pancakes?
A: Flip when bubbles appear across the surface and the edges begin to look set and dry.

Q: Can I add fruit to the batter?
A: Yes. Blueberries, strawberries, bananas, or diced apples are all excellent additions. Fold them in gently just before cooking.