Morning-After Hotcakes
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Fluffy buttermilk pancakes made with love. Serve with fresh fruit, maple syrup, and whipped cream.
Ingredients
- 473 ml all-purpose flour
- 59.1 ml granulated sugar
- 11.1 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2 eggs
- 473 ml buttermilk
- 59.1 ml unsalted butter melted
- butter
- fresh fruit
- maple syrup
- whipped cream
Nutrition (per serving, estimated)
Estimated based off 12 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 181 mg
- Iron: 2.01 mg
- Magnesium: 23.9 mg
- Phosphorus: 160 mg
- Potassium: 297 mg
- Zinc: 0.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 59.1 ml granulated sugar
- 11.1 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2 eggs
- 473 ml buttermilk
- butter
- fresh fruit
- maple syrup
- whipped cream
Prepare
- Melt 59.1 ml unsalted butter
Let's Cook
-
Step 1.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
-
Step 2.
In a separate bowl, beat the eggs with the buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined into a lumpy batter. Do not overmix; a few lumps are fine.
-
Step 3.
Heat a skillet over medium heat and add a pat of butter to coat the pan. Once the butter is melted and sizzling, spoon about 1/3 cup of batter per pancake into the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for another 2 to 3 minutes on the other side, until golden brown. If desired, press fruit (such as sliced bananas, blueberries, or chocolate chips) into the batter on the first side to form a smiley face, or mix the fruit into the batter before cooking.
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Step 4.
Serve the pancakes topped with maple syrup and whipped cream.