Pancakes
Fluffy and delicious pancakes made from scratch that everyone will love. Perfect for breakfast and customizable with your favorite toppings.
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour can use freshly milled soft wheat
- 2 Tbsp granulated sugar
- 2 tsp salt
- 2 Tbsp baking powder
- 1 tsp baking soda
Wet Ingredients
- 3 pieces eggs
- 2.75 cups cultured buttermilk *
Cooking Ingredient
- 1 Tbsp coconut oil for frying
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk the eggs and buttermilk together until smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently. Avoid over-mixing; a few lumps are okay.
Cooking
- Heat a skillet or griddle over medium heat and add the coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes or until golden brown.
- Remove and keep warm. Repeat with the remaining batter.
Notes
Serve the pancakes warm with butter, maple syrup, fresh fruits, or whipped cream. Sprinkle some powdered sugar on top for added sweetness. For fluffier pancakes, let the batter rest for about 5-10 minutes before cooking.