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35M Total Time
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20M Prep Time
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10 Ingredients
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24 pancakes Servings
These custard buttermilk pancakes are extra fluffy and tender with rich vanilla flavor and golden edges. Top with fresh raspberries, maple syrup, whipped cream, or your favorite fruit, the choice is yours!
Ingredients & Directions
Directions
Mix all dry ingredients.
In a separate bowl, whisk the eggs, milk, and vanilla until smooth. Add to the dry ingredients and whisk just until combined (don’t worry about lumps).
Let the batter rest for 10 minutes.
Heat a lightly greased griddle or skillet over medium heat.
Pour batter using a ¼-cup scoop for each pancake.
Cook until bubbles form and edges set, then flip and cook for 1–2 minutes more.
Garnish with raspberries or your favorite toppings.
Ingredients
- 1 Tbsp + 2½ teaspoon baking powder
- 1½ teaspoon baking soda
- ¼ cup light brown sugar, packed
- 1½ tsp fine sea salt
- 3 ½ cups all-purpose flour
- ½ cup buttermilk
- 1 ¼ cups cake flour
- 12 large eggs
- 2 cups whole milk
- 2 tablespoons vanilla extract
Tips
Freezing & Storage Note: Once fully cooled, freeze in a parchment-lined sheet pan until firm. Transfer to a freezer-safe zip-top bag, press out excess air, and store for up to 30–60 days. Reheat straight from frozen in a toaster, toaster oven, or microwave.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.