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Elevate your weekend ritual with our signature pancake recipe. Perfectly golden, delightfully thick, and light enough to keep you coming back for a second stack. We’ve paired the subtle tang of buttermilk with the sweetness of fresh fruit and rich chocolate for a balanced, beautiful plate that tastes even better than it looks.

Ingredients

The Batter:

  • 2 cups All-purpose flour
  • 3 tbsp White Sugar
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cups Milk
  • 2 Large Eggs
  • 4 tbsp Melted Butter (cooled slightly)
  • 1 tsp Vanilla extract

The Toppings:

  • Fresh Fruit: Strawberries (quartered) and whole Blueberries.
  • The Finish: Chocolate Syrup, Powdered Sugar ( for dusting) and a thick pat of Unsalted Butter.

Instructions

  1. Mix the Dry: In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt.
  2. Mix the Wet: In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla until well combined.
  3. Combine (The Golden Rule): Pour the wet ingredients into the dry. Stop! Stir with a spatula until just combined. If there are lumps, leave them. Over-mixing leads to tough, flat pancakes. Let the batter sit for 5–10 minutes; it will get bubbly and thick.
  4. The Cook: Heat a non-stick skillet over medium-low heat. Lightly grease with a tiny bit of butter. Pour about ½ cup of batter for each pancake.
  5. The Flip: Wait until you see bubbles form on the surface and the edges look set (about 2–3 minutes). Flip gently and cook for another 1–2 minutes until golden brown.