Ingredients
All-purpose flour, bleached, 2 cups (240g)
Baking powder, 2 tsp
Baking soda, 1/4 tsp (optional)
Salt, sea salt, 1/2 tsp
Unsalted butter, cold, 4 tbsp (alternate with coconut oil)
Buttermilk, 1 1/2 cups (360ml) (substitute plain yogurt + milk if needed)
Eggs, large, 2 (egg whites optional for lower fat)
Vanilla extract, 1 tsp (optional)
Butter, unsalted, for cooking
Instructions
Whisk flour, baking powder, baking soda (if using), and salt in a large bowl
Cut cold butter into small cubes and add to the dry ingredients
Use a pastry cutter to blend butter into dry ingredients until a coarse crumb forms
Whisk eggs in a separate bowl, then gradually whisk in buttermilk
Pour wet ingredients into the dry mixture. Fold gently 20 times until no dry streaks remain
Let batter rest for 5-10 minutes while preheating the pan
Heat a non-stick pan to 375°F (190°C) using a thermometer
Use a 1/4 cup measure to scoop batter, spreading evenly
Cook 2-3 minutes per side until golden and firm
Repeat in small batches, adjusting pan temperature as needed
Notes
Use room temperature eggs for better emulsion
Test pancake readiness by tapping it – it should bounce back completely
Store leftovers in an airtight container at room temperature for up to 2 days
For vegan option, substitute eggs with 1 flax egg (1 tbsp ground flax + 3 tbsp water) and coconut oil instead of butter
- Prep Time: 10
- Cook Time: 15
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 large pancake
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg