EBT-Friendly: 100% of ingredients

From Maria Ximena

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Fluffy, golden, and absolutely perfect buttermilk pancakes! Made with simple pantry staples, these pancakes are tender, slightly tangy, and stack up beautifully for a cozy weekend breakfast. Top with butter, syrup, fresh berries, or anything you love.

Ingredients:

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•   2 cups all purpose flour
•   1/4 cup natural cane sugar
•   2 tsp baking powder
•   1/2 tsp baking soda
•   3/4 tsp salt
•   1 tsp vanilla extract
•   3 1/2 tbsp melted butter
•   2 cups buttermilk
•   2 eggs

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large bowl, add all the dry ingredients: 2 cups (280g) all-purpose flour, ¼ cup (62g) natural cane sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt. Whisk together until well combined.
2. In a separate bowl, add all the wet ingredients: 2 cups buttermilk, 3½ tablespoons (50g) melted butter, 2 eggs, and 1 teaspoon vanilla extract. Whisk together until smooth.
3. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. A few small lumps are fine—do not overmix, or the pancakes will be tough.
4. Heat a griddle or large nonstick skillet over medium heat. Add a pat of butter to grease the surface.
5. Pour about ⅓ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve warm with your favorite toppings: butter, maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. Enjoy!

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