Best Buttermilk Pancakes (Fluffy & Light)

Ingredients · for 4 (scales to your household)

• 2 cups All-purpose flour $0.57
• 2 tbsp Sugar $0.03
• 2 tsp Baking powder $0.08
• 1 tsp Baking soda $0.02
• 1/2 tsp Salt $0.03
• 2 cups Buttermilk (shake well) $1.82
• 2 large Eggs $0.81
• 1/4 cup Melted butter (or neutral oil) $0.85
• 1 tsp Vanilla extract (optional) $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Mix dry ingredients
2. In a large bowl whisk together:
3. flour, sugar, baking powder, baking soda, and salt.
4. Mix wet ingredients
5. In another bowl whisk:
6. buttermilk, eggs, melted butter, and vanilla.
7. Combine — but don’t overmix
8. Pour the wet into the dry.
9. Stir until just combined — the batter should be a little lumpy.
10. (Rest 5 minutes for extra fluffiness.)
11. Heat a non-stick pan or griddle over medium heat.
12. Lightly grease with butter or oil.
13. Pour about ¼ cup batter per pancake.
14. Cook until bubbles form and edges look set (≈2 minutes).
15. Flip and cook another 1–2 minutes.
16. Stack high and serve with:
17. real maple syrup,

Per serving