Description
Delicious fluffy pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 3 1/2 cups all-purpose flour (can use freshly milled soft wheat)
- 2 Tbsp granulated sugar
- 2 tsp salt
- 2 Tbsp baking powder
- 1 tsp baking soda
- 3 eggs
- 2 3/4 cups cultured buttermilk*
- 1 Tbsp coconut oil (for frying)
Instructions
- Whisk together all the pancake ingredients in the order given, except for the coconut oil. Let batter sit for 5 minutes (batter should be thick and not too runny.)
- Meanwhile, preheat the pan over medium-low heat. When the pan is hot, add 1 tsp of coconut oil and pour 1/4 cup of the pancake batter to fill the pan.
- Cook pancakes until bubbles form on the edges and flip (about 2 minutes per side.) Repeat cooking with the remaining batter.
- Stack onto a plate and serve warm with maple syrup.
Notes
- <li*Cultured buttermilk adds a nice tang to the pancakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg