Breakfast for Dinner Pancakes

Name: Breakfast for Dinner Pancakes
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 fine salt; 1.25 cup buttermilk room temperature; or make your own by adding 1 tbsp white vinegar to 1¼ cups whole milk and letting it sit 5 minutes; 1 tbsp white vinegar to 1¼ cups whole milk; 2 eggs room temperature; 2 tbsp unsalted butter melted and slightly cooled, plus more for the pan; 1 tsp vanilla extract; 3 tbsp maple syrup pure maple syrup preferred; 1 cup fresh berries strawberries, blueberries; strawberries; blueberries; raspberries

Breakfast

American30 min4 servingsEasy

At a glance

Total time: 30 min
Prep: 10 min
Cook: 20 min
Servings: 4
Difficulty: Easy

Ingredients (15)

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1.5 cup all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
1 tbsp granulated sugar
0.5 tsp fine salt
1.25 cup buttermilk room temperature; or make your own by adding 1 tbsp white vinegar to 1¼ cups whole milk and letting it sit 5 minutes · or white vinegar to 1¼ cups whole milk · make your own by adding 1 tbsp white vinegar to 1¼ cups whole milk and letting it sit 5 minutes
2 eggs room temperature
2 tbsp unsalted butter melted and slightly cooled, plus more for the pan
1 tsp vanilla extract
3 tbsp maple syrup pure maple syrup preferred
1 cup fresh berries strawberries, blueberries · or strawberries · blueberries · raspberries

Equipment needed

Stovetop
Aluminum Foil
Mixing Bowl
Griddle
Skillet
Pie Dish
Wooden Spoon
Measuring Cups
Whisk
Plates
Spatula
Pan
Ladle
Measuring Spoons

About this recipe

Fluffy, golden-edged pancakes that are just as welcome on the dinner table as they are at breakfast. Made with pantry staples and ready in under 30 minutes, these classic buttermilk-style pancakes are perfectly mild, lightly sweet, and endlessly kid-friendly. Stack them high, drizzle with maple syrup, and call it a night.

Instructions

1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined. In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
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 actually desirable. Do not overmix, or the 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 (about ½ tsp) and swirl to coat. Once the butter is melted and the pan is hot, pour approximately 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 with a wide spatula and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and tent loosely with aluminum foil to keep warm. Repeat with remaining batter, adding more butter to the pan as needed between batches.
5
Stack the pancakes on plates and serve immediately with maple syrup, a pat of butter, and fresh berries if desired. For a true breakfast-for-dinner spread, pair with scrambled eggs or crispy bacon on the side.