Description
A delightful stack of pancakes with golden edges, tender centers, and topped with fresh berries and toasted almonds, perfect for any morning.
Ingredients
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 2 large eggs, room temperature
- 1/4 cup (56 g) butter, melted (plus extra for griddle)
- 1 teaspoon vanilla extract
- Fresh berries (blueberries, raspberries, sliced strawberries) – optional for folding into batter or topping
- Maple syrup – for serving
- Sliced or slivered almonds – toasted for topping
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is moistened — small lumps are fine.
- Heat a griddle or large nonstick skillet over medium heat, lightly greased with butter or oil.
- Pour about 1/4 cup batter per pancake onto the hot surface, leaving space between pancakes. If using berries, gently press a few into the top of each pancake immediately after pouring.
- Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
- Keep cooked pancakes warm in a low oven while you finish the batch.
- Serve stacked, topped with fresh berries, maple syrup, and toasted almonds if desired.
Notes
Avoid overmixing the batter to ensure tenderness. Use room temperature eggs for better emulsification.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 10g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 9.5g
- Cholesterol: 110mg