Buttermilk pancakes are yet another easy and quick recipe. I always make it when I have leftover buttermilk….An all-time favourite with my kids. I always add some raisins or pecan nuts as topping to give it that extra flavour. Now, please try out this recipe for light and fluffy pancakes….
Ingredients
- 2 eggs
- Two cups all-purpose flour
- 2 tablespoons sugar
- Two teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1⁄2 teaspoon vanilla extract
- 1 -2 tablespoon vegetable oil or 1 -2 tablespoon cooking spray
- 1/2 cup Raisins or blueberries (optional)
- Maple syrup, for serving
Method
- In a bowl, beat the eggs with an electric mixer, on medium speed until frothy.
- Add to it the buttermilk, melted butter and vanilla and mix well.
- Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. You can also mix this together using a wooden spoon or whatever you have. Don’t worry if you have a few lumps.
- Heat a lightly greased griddle. Pour a little of the batter onto griddle for each pancake.
- If using raisins, add it on top of the batter.
- Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown.
- Repeat with remaining batter.
- You can top it with raisins and icing sugar or maple syrup or honey as desired.
