When I make pancakes, I like to make a big batch so there is enough left over for the boys to toast the next day. In my house I tend to make big batches of food so there is always something left for the next day, or the freezer. If you prefer to make less pancakes, just half the recipe.
The recipe calls for buttermilk, but I usually don’t have it on hand, so I just add a couple of tablespoons of vinegar to the milk and let it sit for a couple of minutes. This thickens the milk and gives a similar effect as buttermilk.
To change things up a bit I often mash a banana or two into the batter. Also, when pears are in season, I’ll lay thinly sliced pieces over the batter while the pancakes are cooking.
You will find that this pancake batter is very thin. I actually love how they cook up!
- 3 cups unbleached white flour
- 6 tbsp sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp (or less) salt
- 2 1/2 cups buttermilk (or almost that amount of regular milk and then topped up with vinegar)
- 2 eggs
- 4 tbsp butter, melted
- 4 tsp vanilla
- melted butter or coconut oil for cooking
In large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla. Pour wet ingredients over dry and whisk until combined but slightly lumpy.
Heat a bit of butter or coconut oil in skillet. Pour about 1/4 batter in pan, cooking about 4 pancakes at a time. Cook until bubbles appear on top, then flip and cook until bottom is golden. Transfer to dish and keep warm in 200 degree oven.
To make these pancakes extra special, top with maple syrup, whipping cream, and fruit or berries.
Hope you enjoy!