Fluffy Buttermilk Pancakes with Fresh Figs, Raspberries and Blueberries
This is the BEST homemade pancake recipe. They always turn out with the perfect crust on the outside and light and fluffy on the inside. Growing up my mom would always make us pancakes on the weekend. It was always a beloved treat! I love my mom dearly but she used to use Aunt Jemima. It only took me 13 years to start asking for homemade pancakes (I was a confident young teen when it came to food). Homemade pancakes are absolutely the only way to go. It hardly requires any extra effort and the results are well worth it. I hope this recipe puts a smile on the entire families face at your next family brunch! Oh and one last thing, please use real maple syrup!
1 cup flour, sifted twice
1 tbs cane sugar
1tsp baking powder
1/2tsp baking soda
Pinch of salt
1 cup buttermilk-
1/4 cup almond milk
2 tbs melted butter + an extra dollop of butter to grease the pan
Take the buttermilk, almond milk and egg out of the fridge and let it sit at room temperature for about 10 minutes. This is an old bakers trick I’ve heard at one point or another.
Mix all the wet ingredients in one bowl and combine all the dry in another. Then add the wet to the dry. Mix till just incorporated, do not over mix!!!
Use a large pan, add a dollop of butter and turn the heat to medium high. Add a scoop of the pancake mixture and once little bubbles break the surface flip over, or when the bottom is a nice golden brown. Warm up your maple syrup and drizzle it all over 🙂
Makes about 4-7 pancakes depending on the size.