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Thick and fluffy homemade buttermilk pancakes made from scratch, egg-free.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 10servings
Calories 145kcal
Author Victor
Ingredients
For the batter:
2cupsbuttermilk or kefir(2% fat content or higher recommended)
1tspbaking soda
1tspkosher salt
1Tbspwhite sugar(plus more to taste)
2cupsall-purpose flour(using scoop and sweep method)
For garnish:
powdered sugar
maple syrup(or corn syrup)
fresh berries
For frying:
2Tbspbutter(or vegetable oil)
Instructions
Combine all ingredients for the batter in medium bowl. Let rest for 5 minutes.
Meanwhile, preheat a large non-stick frying pan over medium-low heat.
Add half a tablespoon of butter, let it melt and spread around the pan.
Using a 1/4 cup measuring cup, add 3 scoops of batter to make 3 small pancakes. Cook about 2-3 minutes per side, until nicely browned. Repeat with the rest of the batter.
Serve hot or warm with berries, sprinkled with powdered sugar, or maple / corn syrup, or your favorite jam.