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A stack of buttermilk pancakes with butter and blueberries.
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Buttermilk Pancakes

Make this buttermilk pancake recipe your new Saturday morning staple. Using simple, delicious ingredients these homemade flapjacks make cooking from scratch easy and scrumptious. Be sure not to overmix the batter to ensure light and fluffy pancakes.

5 MIN PREP
36 MIN COOK
41 MIN TOTAL
4 (2-3 pancakes) servings
Ingredients
A small bowl of sugar.
4 tablespoons sugar
A small bowl of sugar.
2 teaspoons baking powder
A bowl of white flour.
1 ¾ cups all-purpose flour
A bowl of white flour.
A small bowl of salt.
½ teaspoon salt
A small bowl of salt.
1 ½ cups Organic Valley Buttermilk
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4 tablespoons Organic Valley Butter, melted
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A small bottle of vanilla extract.
½ teaspoon vanilla extract
A small bottle of vanilla extract.
3 Organic Valley eggs
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Directions

Mix together sugar, baking powder, all-purpose flour and salt in a bowl.
In a separate bowl, mix together Organic Valley eggs, Organic Valley Buttermilk, Organic Valley Butter and vanilla extract.
Fold the wet ingredients and dry ingredients together softly with a spatula.
Wrap bowl and refrigerate for at least 30 minutes.
On medium high heat, pre-heat a skillet or fry pan. Lay down a thin layer of Organic Valley Ghee and allow to heat slightly.
Place ¼ cup batter down onto the ghee and allow to cook for about 3-4 minutes, or until small bubbles appear on the top side of the pancakes.
Flip pancakes over and allow to cook another 2 minutes.
Enjoy with butter, maple syrup or your favorite topping!
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