I make this recipe all the time on the weekends. It’s about the best recipe I’ve found for buttermilk pancakes and it came with Williams Sonoma pancake stencils. Who knew? They are fluffy and soft and the vanilla adds a subtle but nice flavor. Try this out on a Saturday morning and there’s a good chance your kids will be nice to you the rest of the day. Although I’m not promising anything. I made these with a berry topping and a squirt of lite whipped cream. They also freeze very well, minus the topping. Just heat up individually in the micro for 20 – 30 seconds.
- 2 eggs
- 2 cups all-purpose flour, sifted
- 3 Tbsp. sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 4 Tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
In a bowl, using a whisk or handheld electric miser, beat the eggs on medium speed until frothy, 1 to 2 minutes. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Using a whisk, stir just until the batter is smooth and no lumps of flour remain; do not overmix. Add more buttermilk if it’s too thick.
Heat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle. Pour 1/3 cup batter onto the griddle forming a 4 inch pancake. Cook until bubbles form on top, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
Heat a bag of frozen mixed berries over medium-low heat till bubbly. Add a couple squirts of maple syrup, honey or agave nectar for a little sweetness. Cook till thickened, about 5 minutes, stirring occasionally. Don’t let it bubble over or burn. Let it cool a bit and pour over warm pancakes.