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Loading delicious kitchen-tested recipes...
Light-as-air buttermilk hotcakes with fluffy high-rise centers, golden griddled lacy edges, and whipped vanilla-infused maple butter.
Yield: 12 fluffy 4-inch pancakes • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and fine sea salt.
In a separate measuring jug, whisk cultured buttermilk, eggs, melted butter, and vanilla extract until blended.
Pour wet ingredients into dry ingredients. Using a fork or silicone spatula, stir gently just until flour is moistened. Leave small flour lumps in the batter and rest for 10 minutes.
Preheat a cast-iron griddle over medium heat (approx. 360°F / 182°C). Brush lightly with butter.
Ladle 1/4 cup of batter per pancake onto the griddle. Cook 2 to 3 minutes until bubbles pop and form set holes on the surface, and edges look matte.
Flip carefully with a wide spatula and cook 1 to 2 minutes more until underside is golden brown and center springs back to the touch.
Serve hot stacked high with a pat of salted butter and warm pure maple syrup.
Recipes to Cook • Drinks to Sip
Light-as-air buttermilk hotcakes with fluffy high-rise centers, golden griddled lacy edges, and whipped vanilla-infused maple butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and fine sea salt.
In a separate measuring jug, whisk cultured buttermilk, eggs, melted butter, and vanilla extract until blended.
Pour wet ingredients into dry ingredients. Using a fork or silicone spatula, stir gently just until flour is moistened. Leave small flour lumps in the batter and rest for 10 minutes.
Preheat a cast-iron griddle over medium heat (approx. 360°F / 182°C). Brush lightly with butter.
Ladle 1/4 cup of batter per pancake onto the griddle. Cook 2 to 3 minutes until bubbles pop and form set holes on the surface, and edges look matte.
Flip carefully with a wide spatula and cook 1 to 2 minutes more until underside is golden brown and center springs back to the touch.
Serve hot stacked high with a pat of salted butter and warm pure maple syrup.
Per serving (1 serving (12 fluffy 4-inch pancakes))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Light-as-air buttermilk hotcakes with fluffy high-rise centers, golden griddled lacy edges, and whipped vanilla-infused maple butter.
Yield: 12 fluffy 4-inch pancakes • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and fine sea salt.
In a separate measuring jug, whisk cultured buttermilk, eggs, melted butter, and vanilla extract until blended.
Pour wet ingredients into dry ingredients. Using a fork or silicone spatula, stir gently just until flour is moistened. Leave small flour lumps in the batter and rest for 10 minutes.
Preheat a cast-iron griddle over medium heat (approx. 360°F / 182°C). Brush lightly with butter.
Ladle 1/4 cup of batter per pancake onto the griddle. Cook 2 to 3 minutes until bubbles pop and form set holes on the surface, and edges look matte.
Flip carefully with a wide spatula and cook 1 to 2 minutes more until underside is golden brown and center springs back to the touch.
Serve hot stacked high with a pat of salted butter and warm pure maple syrup.
Recipes to Cook • Drinks to Sip
Light-as-air buttermilk hotcakes with fluffy high-rise centers, golden griddled lacy edges, and whipped vanilla-infused maple butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and fine sea salt.
In a separate measuring jug, whisk cultured buttermilk, eggs, melted butter, and vanilla extract until blended.
Pour wet ingredients into dry ingredients. Using a fork or silicone spatula, stir gently just until flour is moistened. Leave small flour lumps in the batter and rest for 10 minutes.
Preheat a cast-iron griddle over medium heat (approx. 360°F / 182°C). Brush lightly with butter.
Ladle 1/4 cup of batter per pancake onto the griddle. Cook 2 to 3 minutes until bubbles pop and form set holes on the surface, and edges look matte.
Flip carefully with a wide spatula and cook 1 to 2 minutes more until underside is golden brown and center springs back to the touch.
Serve hot stacked high with a pat of salted butter and warm pure maple syrup.
Per serving (1 serving (12 fluffy 4-inch pancakes))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
