These pancakes are a family favorite. My mom would always make them whenever we were visiting home from college and to this day she still invites us over when she’s planning to make them. This recipe makes a light, buttery, and fluffy pancake. Emilia and Benjamin love these pancakes and I hope your family will too!
Yields 12 pancakes
- 2 cups flour
- 2 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 TBSP. sugar
- 2 large eggs (lightly beaten)
- 2 cups buttermilk
- 1/4 cup veggie oil
- 1 1/4 tsp. vanilla extract
- Heat up griddle to 350 degrees.
- Combine the first 5 ingredients (flour to sugar) in a medium bowl and stir well.
- In a separate bowl, combine eggs, buttermilk, and oil.
- Slowly add in flour mixture, stirring until ingredients are mixed.
- Add the vanilla extract and stir lightly.
- Use a 1/3 cup to scoop the batter onto the skillet.
- Cook until pancakes tops are covered with bubbles and edges look dry. Flip and cook other side.
- Unused batter can be stored in the fridge for up to a week.
- To oil the griddle, I like to use a silicone brush or paper towel to apply a very light coating. A spray works well too.
- Sprinkle blueberries or mini chocolate chips on top of the batter to mix it up.
- We like to serve ours with macerated strawberries, whip cream, and a dusting of powdered sugar.
- When doing butter and syrup, this bourbon maple syrup from Trader Joe’s is our favorite!