Wednesday, March 1, 2017


  • 1 1/2 cups all-purpose flour
  • 1 1/3 cups buttermilk
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 beaten eggs
  • 1 teaspoon vanilla extract

How to Make It

  • 1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • 2. Add the eggs, buttermilk, and vanilla extract to the flour mixture, stirring until just combined (the batter will be lumpy).
  • 3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side of until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
  • Note: My pancakes hardly bubbled on the top. Just flip them when the edges are a bit dry. Or you can sneak a peek to see if underneath it brown. Then again, I’m sure you’ve made pancakes before. Do what works for you. But, do not… DO NOT… use wheat flour. I made these pancakes at may parents house and all they had was a white and wheat blend. They came out d i s g u s t i n g. So flat. Ugh, what a waste of buttermilk.

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