Ingredients
| Baking powder |
1 tbsp + 2 1/2 tsp
|
| Baking soda |
1 1/2 tsp
|
| Light brown sugar |
1/4 cup, packed
|
| Fine sea salt |
1 1/2 tsp
|
| All-purpose flour |
3 1/2 cups
|
| Buttermilk |
1/2 cup
|
| Cake flour |
1 1/4 cups
|
| Large eggs |
12
|
| Whole milk |
2 cups
|
| Vanilla extract |
2 tbsp
|
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.
Insider 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.