Buttermilk Pancakes

Light and fluffy Buttermilk Pancakes are the best thing to happen to your breakfast table. Drizzled with an easy berry syrup and served with a pat of warm butter, these flapjacks are pancake perfection.

📝 Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 tablespoons sugar
• 2 cups buttermilk
• 4 tablespoons melted butter (plus more for cooking)
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup frozen berries
• 2 tablespoons water
• 2 tablespoons maple syrup

👨‍🍳 Instructions

1. 1--- For the Pancakes ---
2. 2Mix dry ingredients together in a large bowl. Whisk in buttermilk, butter, eggs, and vanilla. Mix just until combined. Batter will be slightly lumpy. Let rest for 5 to 10 minutes.
3. 3Meanwhile, preheat skillet or griddle over medium heat.
4. 4When skillet is sizzling hot, melt 1 tablespoon butter or coconut oil. Carefully pour or ladle about ¼ cup batter per pancake (I can fit 4 silver dollar sized pancakes in my 12” skillet at a time).
5. 5When batter starts to bubble near the edges of pancake, it’s time to flip. Cook other side for about 1 minute, or until golden brown.
6. 6Remove to warming plate and continue cooking remaining batter as above.
7. 7Serve warm with butter and syrup or your favorite pancake toppings.
8. 8--- Easy Berry Syrup ---
9. 9Place water and berries in a small saucepan and heat, covered, until water starts to boil.
10. 10Turn burner down to low, uncover and simmer until berries are soft and half of the water has cooked off, stirring occasionally.
11. 11Smash berries a bit with back of a spoon to release juices. You could also puree in a blender at this point if you don’t like lumpy syrup (I never do, I don’t mind the lumps)
12. 12Add syrup and stir and allow to heat through for a couple more minutes.