Fluffy Buttermilk Pancakes with Vanilla Cream

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

Step 4: Heat a lightly buttered skillet or griddle over medium heat.

Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.

Step 6: Cook until bubbles form on the surface and the edges begin to set, then flip and cook until golden brown.

Step 7: Repeat with the remaining batter, adding more butter to the skillet as needed.

Step 8: Stack the pancakes on serving plates and top with whipped cream or mascarpone cream.

Step 9: Drizzle with maple syrup and sprinkle with chopped dark chocolate and powdered sugar.

Step 10: Serve warm and enjoy immediately.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheat pancakes in a skillet over low heat or in the microwave for 20–30 seconds.

Pancakes can also be frozen with parchment paper between each layer for up to 2 months.

Add fresh toppings after reheating for the best flavor and texture.