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Prep time
Cook time
Total time
Recipe type: Pancakes
Cuisine: American
Serves: 8-10
  • 1 ½ cups all-purpose flour
  • 3 ½ tsp baking powder
  • ¾ tsp salt
  • 1 TBSP sugar
  • ⅛ tsp pure vanilla powder, or ½ tsp pure vanilla extract
  • ¾ cup buttermilk
  • ½ cup milk. I use 1% fat milk
  • 1 large egg
  • 3 TBSP (1 ½ ounces) sweet butter, melted
  • Maple syrup
  1. In a large bowl sift flour, baking powder, salt, vanilla powder and granulated sugar. Set aside.
  2. In a medium bowl beat the egg briefly then add buttermilk and milk and whisk them together until smooth. Set aside. (If using vanilla extract add it to this mixture)
  3. Gradually work the wet ingredients and melted butter into the dry ingredients and mix with a wooden spoon until well combined but lumpy.
  4. Grease the griddle or a large nonstick skillet lightly with butter and heat it over medium heat. You will probably need to grease the griddle only for the first batch because the butter in the mix is usually sufficient for cooking the rest of the pancakes, but you may add a little bit more butter if needed.
  5. Pour the batter over the hot griddle using ¼ measuring cup. Leave plenty of space between the pancakes.
  6. Cook the pancakes over medium heat. Do not turn the pancakes until small air pockets form and pop on the surface, then flip the pancakes with a large flat spatula so the other side browns. Transfer the cooked pancakes to the serving platter and keep warm until all of them are cooked. Once you have made the first batch if you notice that the pancakes are browning too fast, you may reduce the heat just a little bit.
  7. Serve the pancakes with warm maple syrup and fresh berries or other fruit.
Recipe by Persian Mama at