BUTTERMILK PANCAKES

When we first opened, waffles were on the breakfast menu. Many of you will remember them topped with housemade peanut brittle. But when we started offering breakfast all day (rather than switching meal periods and menus), pancakes were the faster, more practical offering. Very soon, the four high stack of light, fluffy buttermilk classics were our top seller. We’d have people stop us on the street to ask for the recipe, developed by our original pastry chef, Brie Blankenship.

Well, the time has come.

Enjoy. ❤️

buttermilk pancakes

Whisk dry ingredients together thoroughly in a large bowl.

  • 10 oz AP Flour

  • 1/2 oz Sugar

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

Whisk wet ingredients together thoroughly in a smaller, separate bowl.

  • 2 Eggs, thoroughly whisked

  • 2 1/2 cups Buttermilk

  • 1 1/2 tsp Vanilla Extract

  • 2 oz Butter, melted

Pour wet ingredients into dry and whisk just until combined and no flour clumps remain. Do not over mix. For best results, use the batter the same day, but it keeps for 2 days in the fridge in a tightly sealed storage container. Ladle 1/2 cup of batter onto a hot griddle, using the back of the ladle to smooth the batter to desired thickness. Cook until golden.

 
Buttermilk Pancakes
 
BreakfastCourtney Cunningham