My Buttermilk Pancakes

Because You Deserve Better Than Box Mix...

There’s something so comforting about making pancakes from scratch on a quiet Sunday morning. Perfect with my morning playlist and a carafe of fresh coffee. No brunch reservation. No waitlist. Just you, a bowl, and the smell of salted butter melting into a hot pan.

These are my go-to pancakes. I never follow a recipe, I make them so often I eyeball the ingredients. But, I've written down my version just for you. They’re soft, fluffy, and just indulgent enough to make the morning feel like a little event. The kind of breakfast that makes staying in feel better than going out.

And yes, they were made to be topped with those roasted strawberries I shared in my last post. But they’re perfect on their own too. A swipe of butter, a dusting of powdered sugar, and the best Canadian maple syrup you can find. Nothing more, nothing less.

Here's how to make it:

Buttermilk Pancakes

Serves 2-4.

Ingredients:

• 200g all-purpose flour

• 1/2 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon kosher salt

• 2 tablespoons buttermilk powder*

• 1/2 Tbsp Madagascar Vanilla Extract

• 2 eggs, lightly beaten at room temperature

• 11/2 cup whole milk

• 1/4 cup heavy whipping cream

• 3 tablespoons salted butter, melted

*If you're using actual buttermilk, simply replace the whole milk with the same amount of buttermilk.

Method:

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and buttermilk powder.

In a separate bowl, whisk the eggs, whole milk, and heavy cream until smooth.

Pour the wet ingredients into the dry. Gently whisk, just enough to bring it mostly together, then pour in the melted butter and whisk again until just combined. The batter should be thick and slightly lumpy. Don’t overmix. Let the batter rest for at least 10 minutes.

Lightly grease a nonstick pan or griddle with a mix of melted butter and neutral oil. Heat over medium.

Scoop the batter onto the pan in rounds. Cook until bubbles appear on the surface and the edges begin to set. Flip, then cook for another minute or two until golden and cooked through. Stack high. Serve warm.

To Serve:

• A generous spoonful of roasted strawberries

• Powdered sugar

• A sprig of fresh mint (optional, but always an aesthetically pleasing addition)

• Canadian maple syrup, the good kind

Breakfast at home never looked (or tasted) so good.

Until next time,

Britt

The Cook Wears Coco