Fluffy Buttermilk Pancakes recipe that is tummy-filling!Laban and almond flour for richness and eggs and leavening agents make them light and fluffy.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Main Course
Cuisine: American
Servings: 15small pancakes
Author: Famidha Ashraf
INGREDIENTS
Dry items
1cupall-purpose flour(maida)
½cupalmond floursee notes
2teaspoonbaking powder
1teaspoonbaking soda
3tablespoonsugar
salt to taste
Wet items
2large eggs
1¼cuplaban (buttermilk)see notes
¼cupmelted butteradd in the end
¼teaspoonvanilla essence
butterto grease the pan while making pancakes
INSTRUCTIONS
Prepare the batter
Take a large bowl and whisk together both the flour, sugar, baking powder, baking soda and salt until well combined.
Take another smaller bowl and whisk together eggs, buttermilk and vanilla extract.
Pour wet ingredients into dry ingredients bowl and use a rubber spatula to gently fold and stir until just combined.
Stir in the melted butter and take care not to overmix the batter.
Rest the batter for 8 to 10 minutes.
Prepare buttermilk pancakes
Heat a flat non-stick pan or cast-iron pan on low to medium flame and grease with butter.
Stir the batter every time before you scoop. Scoop approx ¼ cup of batter for each pancake.
Pour as many pancakes as your pan can hold.
Flip the pancakes as soon the bubbles appear which may take less than 2 minutes.
Cook the other side for another 1 to 2 minutes or until golden brown.
Remove and stack the pancakes.
Repeat until all batter is used. Grease the pan between each batch of pancakes.
Serve warm with maple syrup or honey or butter and seasonal fruits.
Notes
almond flour: If you do not have almond flour, just pulse and grind a handful of almonds or use wheat flour or use more maida.laban (buttermilk): You can use watered-down curd or yoghurt or labneh or sour cream at 1:1.