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–+ servings

The Best Traditional Pancakes

One morning, you wake up and realize that pancake mix is missing from your pantry. No worries. This post shows you how to make The Best Traditional Pancakes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 256 kcal

Ingredients
 

For The Pancakes

  • 2 cups All-purpose flour, Spooned and levelled
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2½ tablespoon Granulated sugar
  • 2 cup Buttermilk
  • 2 Egg
  • 4 tablespoon Butter, Melted
  • 2 teaspoon Vanilla extract
  • ¼ cup Butter, For frying

For The Raspberry Sauce

  • 1 cups Raspberries
  • ¼ cup Granulated sugar
  • 1 teaspoon Cornstarch
  • 1 teaspoon Vanilla extract

Instructions
 

How To Make The Pancakes

  • In a large mixing bowl, sift all dry ingredients, including sugar.
    2 cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2½ tablespoon Granulated sugar
  • Mix the melted butter, egg, vanilla extract, and buttermilk separately. Make a well in the center of the dry ingredients pour this mixture into the center of the dry ingredients, and start mixing until all dry ingredients are incorporated. The mixture may have small lumps, and that is okay. Do not overmix.
    2 cup Buttermilk, 2 Egg, 4 tablespoon Butter, 2 teaspoon Vanilla extract
  • Place the pancake pan over medium-low heat and add one teaspoon of butter to the pan. Use a large spoon to pour about ⅓ cup of the mixture into the pan. Using the back of the spoon, spread the batter to form a circle with about a 5-inch diameter. Let the pancake bubble and cook for a couple of minutes. You know it is time to flip the pancake when the edges are set and golden. Also, the surface will form a skin and not be shiny anymore.
    ¼ cup Butter
  • Use a Flat Pancake Flipper to flip the pancake, let the other side cook, and turn golden. The batter will absorb the butter, so use another teaspoon for the next pancake.

How To Make The Raspberry Sauce

  • Mix one cup of raspberries with ¼ cup granulated sugar and cook over medium heat. Stir occasionally until the raspberries burst and the mixture starts simmering.
    1 cups Raspberries, ¼ cup Granulated sugar
  • Add one teaspoon of cornstarch and mix well until the mixture thickens. Remove from the heat, add vanilla extract and mix well. Let the mixture cool down before pouring over the pancakes. Pancakes are best when fresh.
    1 teaspoon Cornstarch, 1 teaspoon Vanilla extract

Nutrition

Calories: 256kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 447mgPotassium: 127mgFiber: 1gSugar: 11gVitamin A: 412IUVitamin C: 3mgCalcium: 117mgIron: 2mg
Keyword Fluffy Pancake, Pancake, The Best Pancake, Traditional Pancake
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