These pancakes are smaller than the ones we usually make, and thicker with a more airy texture, which makes them perfect for breakfast and brunch.
Small fluffy pancakes, just like they make in America. They are good for breakfast or brunch with maple syrup. But of course, you decide for yourself what toppings you want.
- Room temperature ingredients are best.
- Do not over mix your pancake batter.
- Rest the pancake batter.
- I recommend using a non-stick skillet.
- Stay with a medium heat while cooking.
- This recipe makes eight pancakes but you can easily cut it in half or double.
Be careful not to whip the batter for too long, as there is baking soda in it. And it should be put in the fridge for at least 30 minutes, preferably one hour or more, so that the batter is set properly and thus also becomes a little thicker.
The mixture should be slightly liquid, not stiff, but also not thin. Depending on the type of milk you use (I used buttermilk), the amount must be varied slightly so that the dough will be more liquid.
Since they have to rise and be a lot thicker than regular pancakes, there is no point in making them at full blast. It should be on medium heat and it should take at least 1 minute per side to get them light brown.
Other Pancakes Recipes
Other Recipes Using Buttermilk
- Crunchy Buttermilk Fried Chicken
- Moist Chocolate Cake with Marshmallow Topping
- Sourdough Carrot Buns
- Sourdough Banana Bread
- Overnight Sourdough Pancake
- Easy Homemade Waffles
You can serve these pancakes with maple syrup and berries, but of course it is entirely up to you. You can easily use sugar and strawberries.
Pancakes in this way are perfect for a brunch with small sausages, bacon, scrambled eggs, freshyl baked bread with cheese and jam. It is entirely up to you and your imagination what they are to be used for.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you!
You will need:
- 1 large egg, room temperature
- 1 tbsp granulated white sugar
- 250 ml buttermilk (or milk by adding 2 to 3 tbsp vinegar or lemon juice), room temperature
- 1/2 tsp vanilla extract
- 125 grams (1 cup) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the wet ingredients: In a bowl, whisk together egg and sugar. Then add buttermilk and vanilla extract, whisk together until well combined.
- For the dry ingredients: In a separate bowl, sift flour, baking powder, and baking soda.
- Add the dry ingredients gradually into wet ingredients while stirring. Do not over mix the batter, or your pancakes will be flat. Just mix until smooth and no flour lumps left.
- Set the pancake batter aside for 30 minutes to 1 hour.
- Heat a non-stick skillet to medium heat.
- Pour 1/4 cup of batter onto the center of the pan.
- Allow your pancake to cook properly. Do not cook them on high heat or flip them too early. When bubbles start forming on top and around the surface, pancakes are ready to flip. Repeat with the remaining batter.
- Serve with maple syrup, fruit, or enjoy plain.