Fluffy Buttermilk Pancakes with Seasonal Berries
15min
15min
4
420
Chef's Note
For extra fluffy pancakes, make sure your buttermilk and eggs are at room temperature before mixing. The lemon zest adds a subtle brightness that complements the berries beautifully. If buttermilk isn't available, you can make a substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5 minutes.
Tags
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups mixed seasonal berries (strawberries, blueberries, raspberries)
1/2 cup maple syrup
2 tablespoons butter for cooking
Instructions
- 1
In a large bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- 2
In a separate bowl, whisk together 2 cups of buttermilk, 2 large eggs, 3 tablespoons of melted unsalted butter, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest.
- 3
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Some lumps are okay – do not overmix as this will make the pancakes tough.
- 4
Let the batter rest for 10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
- 5
While the batter rests, wash and prepare 2 cups of seasonal berries. If using strawberries, slice them into smaller pieces.
- 6
Heat a non-stick griddle or large skillet over medium heat. Add a small amount of butter to coat the surface.
- 7
Using a 1/4 cup measure, pour batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- 9
Transfer cooked pancakes to a warm plate and continue with the remaining batter, adding more butter to the griddle as needed.
- 10
Serve pancakes warm, topped with fresh seasonal berries and a drizzle of maple syrup.
Nutrition Information (per serving)
420
12g
65g
14g
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