Description
Delicious homemade pancakes made from scratch that are light and fluffy.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 3 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup dry pancake mix
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1 tablespoon melted butter (or canola oil)
- 1/2 teaspoon vanilla extract
- fresh berries
- pure maple syrup
Instructions
- To prepare the pancake mix, add the flour, sugar, baking powder, baking soda, and salt to a large jar or container. Use a whisk to thoroughly combine all the ingredients. This pancake mix can be stored for up to three months.
- To prepare the pancake batter, add the buttermilk, milk, egg, melted butter, and vanilla extract to a medium bowl. Whisk together to combine. Add 1 cup of the prepared dry mix. Stir until just combined. Let the mixture sit for 1-2 minutes before cooking.
- Set your griddle on medium-low heat. Brush with butter. Allow the butter to melt. Remove any excess butter with a paper towel.
- Use a small scoop to add dollops of the batter onto the hot, buttered griddle. Cook the pancakes until bubbles form on the top and the bottom is golden. Flip the pancakes and cook for an additional minute or until golden.
- Stack about 5 mini pancakes together and secure with a long toothpick.
- Add these stacks to your serving platter and garnish them with lots of fresh berries.
- Serve with butter and pure maple syrup.
Notes
- This pancake mix can be stored for up to three months.
- For best results, allow the batter to rest for 1-2 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg