These are the pancakes to make on a slow weekend morning. Buttermilk keeps them tender, and a short rest for the batter makes them rise tall.
Do not chase a smooth batter. A few lumps are exactly what you want.
Buttermilk Pancakes with Figs and Summer Berries
Tall, tender buttermilk pancakes piled with fresh figs, strawberries and blueberries and finished with maple syrup.
4
servings10
minutes15
minutes380
kcalKeep the screen of your device on
Ingredients
2 cups 250 g all-purpose flour
2 tbsp 2 tbsp granulated sugar
2 tsp 2 tsp baking powder
1/2 tsp 1/2 tsp baking soda
1/2 tsp 1/2 tsp salt
2 cups 475 ml buttermilk
2 2 large eggs
3 tbsp 3 tbsp unsalted butter, melted, plus more for the pan
1 tsp 1 tsp vanilla extract
2 2 fresh figs, quartered
1 cup 145 g strawberries, halved
1/2 cup 75 g blueberries
maple syrup, to serve
Directions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. The batter should be lumpy. Let it rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and brush it with a little butter.
- Pour 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set, then flip and cook for 1 to 2 minutes more.
- Stack the pancakes and top with the figs, strawberries and blueberries. Serve with maple syrup.
Equipment
Nonstick skillet or griddle
Whisk
Recipe Video
Notes
- No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and let it stand for 5 minutes.
- Keep finished pancakes warm on a tray in a 200°F (95°C) oven while you cook the rest.
Nutrition Facts
- Serving Size: 3 pancakes
- Total number of serves: 4
- Calories: 380kcal
- Fat: 12g
- Saturated Fat: 6.5g
- Cholesterol: 120mg
- Sodium: 690mg
- Carbohydrates: 56g
- Net Carbs: 52g
- Fiber: 4g
- Sugar: 12g
- Protein: 12g
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