This recipe is a fail proof way to enjoy fluffy, crowd-pleasing pancakes that are easy to make. This is the recipe our co-founder Janna and her family enjoy together every weekend. Watch her make them on Instagram here.
Janna's Buttermilk Pancakes
1 cups Flourist Sifted Red Fife Flour
1/2 cup Whole Grain Red Fife Flour
3 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups buttermilk*
3 tbsp vegetable oil
2 eggs
1/2 tsp vanilla
Oil or butter for the pan
*Yogurt can be substituted for buttermilk or a combination of both
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. In a second bowl, beat eggs into the buttermilk, then stir in the oil. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, thin with some milk.
Place a teaspoon of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes. Serve with fresh fruits in season, whip cream or yoghurt, plenty of butter, and your choice of syrup. These also make a great snack smothered in almond butter. Leftovers can be stored covered in the fridge.
Comments
Hi Penelope, sorry for the confusion, I’ve just updated the recipe!
I’m confused.
Is this a “chose your own adventure” recipe in the sense that any kind of milk can be used? Would that cover both dairy and plant based milks?
Does Janna’s family prefer a buttermilk version over all others and that is why you call them Janna’s buttermilk pancakes?
I can’t help but feel that something of the backstory has been lost in editing this recipe.