Buttermilk Pancakes Recipe

"Where there is a perfect pancake flip, there is life"- Mahoatmeal Ghandi

We make pancakes for breakfast most weekends, so I have made a lot of pancakes over the years. Today I’m sharing my improved recipe instead of eggs, even buttermilk gives fluffy and thick texture.

These buttermilk pancakes are thick and fluffy, with delicious flavor from the buttermilk in the batter. They are quick and easy to make and perfect for a weekend breakfast.

Ingredients

All purpose flour - 1/2 cup
White whole wheat flour - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Large Eggs - 2
Buttermilk - 1 cup
Vanilla extract - 1tsp
Honey - 1 tsp (optional)

Method

1. Melt the butter and keep aside to cool.
2. Take a bowl, whisk together the eggs, buttermilk and vanilla extract. 
3. Add melted butter to it.
4. Sieve the dry ingredients.
5. Add together the flours, baking powder, baking soda and salt. Whisk it all.
6. Whisk until no lumps appear.
7. Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.
8. Take one scoop the pancake batter onto the griddle. Let pancakes cook on the first side for 2 - 3 mins on medium flame.
9. Flip the pancakes and cook them on the second side until golden. 
10. Serve pancakes with maple syrup and fresh fruits.