Homemade Fluffy Buttermilk Pancakes | Recipe Vault

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Sift 1 and 1/2 cups of all-purpose flour into a bowl.

Add 1/4 cup sugar, 1 teaspoon salt, and 1 tablespoon baking powder to the sifted flour and sift again.

In a separate bowl, mix 1 beaten egg with 1 and 3/4 cups almond milk and a splash of vanilla extract.

Add 1/4 cup olive oil to the wet ingredients and mix until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined; adjust the liquid if necessary to achieve the right batter consistency.

Heat a non-stick griddle to about 325°F and lightly grease it with olive oil.

Pour the pancake batter onto the griddle, using a pancake dispenser for round shapes.

Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.

Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.

Serve pancakes warm with butter and syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens