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RECIPE 04

Sunday Buttermilk Pancakes

⏱ 1 HR 🍽 SERVES 5

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp fine grain salt
  • 1/2 tsp baking soda
  • 1 egg
  • 2 cups buttermilk
  • 3 Tbsp melted butter
  • 1/4 tsp vanilla extract
  • Coconut oil for cooking
  • Maple syrup

Directions

  1. In a large bowl, thoroughly combine all of the dry ingredients. Set aside.
  2. Melt the butter in a small pot over low heat. Once melted, pour butter into a medium sized bowl. Add the egg and vanilla to the butter and stir until combined. Then, add the buttermilk to the butter/egg mixture and whisk together until well mixed.
  3. Add the wet ingredients to the dry ingredients and mix gently. You want the pancake batter to be combined completely, but it is okay to have some lumpiness. Avoid over mixing because the batter will become too thick and make the pancakes chewy rather than fluffy.
  4. In a large pan, add enough coconut oil to thinly coat the inside over medium heat. Once hot, use a ladle to pour the batter into the pan and cook your first pancake. After a few minutes, peak underneath the pancake to see how it’s cooking. You should have some bubbles on the wet surface and a golden brown crust on the cooked side. Flip the pancake and cook the other side for roughly half the time of the first side. Adjust the heat as needed to cook the rest of the pancakes with consistent results.
  5. If you’re not serving immediately, you can place the cooked pancakes into the oven at 200 degrees on a baking sheet to keep them warm.
  6. Serve with a pad of butter and maple syrup.