Pancakes for Dinner

Name: Pancakes for Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp baking soda; 1 tbsp granulated sugar; 0.5 tsp salt; 1.25 cup buttermilk or 1¼ cup milk; 1 tbsp white vinegar, let sit 5 minutes; 2 eggs room temperature; 2 tbsp unsalted butter melted and slightly cooled; 1 tsp vanilla extract; 1 tbsp unsalted butter for greasing the pan, used in batches; 0.25 cup maple syrup; 1 cup fresh berries, blueberries; sliced fruit strawberries; blueberries; bananas

Breakfast

American30 min4 servingsEasy

About this recipe

Fluffy, golden-edged pancakes made from pantry staples — perfect for a cozy, budget-friendly dinner the whole family will love. These classic buttermilk-style pancakes come together in minutes and hit the table warm, stacked high, and ready for maple syrup, fresh fruit, or whatever toppings you have on hand.

Instructions

1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. In a separate medium mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
2
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined — a few lumps are totally fine and expected. Do not overmix or your pancakes will turn out tough. Let the batter rest for 5 minutes while you heat the pan.
3
Heat a large skillet or griddle over ^[medium heat]. Add a small pat of butter and swirl to coat. Once the butter is melted and the pan is hot (a drop of water should sizzle), pour about ¼ cup of batter per pancake onto the surface. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
4
Flip each pancake and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with remaining batter, adding a little butter to the pan between batches as needed.
5
Stack the pancakes on plates and serve immediately with maple syrup, fresh berries, or your favorite toppings. For a dinner twist, try a savory side like scrambled eggs or crispy bacon alongside.

Pancakes for Dinner

Breakfast

American30 min4 servingsEasy

About this recipe

Instructions

1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. In a separate medium mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
2
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined — a few lumps are totally fine and expected. Do not overmix or your pancakes will turn out tough. Let the batter rest for 5 minutes while you heat the pan.
3
Heat a large skillet or griddle over ^[medium heat]. Add a small pat of butter and swirl to coat. Once the butter is melted and the pan is hot (a drop of water should sizzle), pour about ¼ cup of batter per pancake onto the surface. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
4
Flip each pancake and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with remaining batter, adding a little butter to the pan between batches as needed.
5
Stack the pancakes on plates and serve immediately with maple syrup, fresh berries, or your favorite toppings. For a dinner twist, try a savory side like scrambled eggs or crispy bacon alongside.