Buttermilk Pancakes

By: By: Chef Robert
By: By: Chef Robert


  • 1 1/2 cups all-purpose flour
  • 3 Tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups buttermilk
  • 3 Tbsp. butter, unsalted and melted
  • 2 large eggs
  • 1/2 tsp. vanilla


    1. Preheat griddle to 350°. Rub griddle with a clean linen towel dipped in oil.

    2. In a bowl whisk together dry ingredients. Pour the wet ingredients over the dry and gently whisk them together, mixing just until combined.

    3. Pour batter slowly from two inches above griddle until pancakes are the desired size. When the batter bubbles let some of the bubbles pop, then turn and cook for 30 more seconds.

    4. If you wish to add chocolate chips, banana, peaches, coconut, cheese or bacon, add 1/2 cups into the batter and mix gently then pour pancakes as above.

    Yield: Makes 12 five-inch pancakes
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