Basic buttermilk pancakes (about 10 pancakes)

  • 1 ½ cups (350 g) all-purpose flour (Typ 405)
  • 1 ½ cups (360 ml) buttermilk
  • 1 large egg
  • 2 tbsps. unsalted butter (melted) or vegetable oil
  • 1 tbsp. sugar
  • 2 tsps. baking soda (natron)  
  • ½ tsp. baking powder  
  • 1 tsp. salt
  • ½ tsp. vanilla extract (optional)
  • Maple syrup, berries, nuts, … your favorite toppings  

Instructions:  

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  1. In another bowl, whisk together the egg, buttermilk, butter or oil, and vanilla.
  1. Mix the dry and wet ingredients. Stir until the mixture is relatively smooth, small lumps are absolutely fine and make the pancakes even fluffier.  
  1. Let the batter rest uncovered for about 15 minutes.
  1. Heat a skillet over medium heat (if you own a cast-iron skillet, use that one). To check if you have the perfect temperature, add a drop of water to the pan. If it skitters to the sides, you are ready to cook your pancakes. Grease with butter or oil.
  1. Add about one large spoon full of batter (1/4 cup) to your skillet and let it cook until bubbles form on top and the sides turn lightly golden.  
  1. Flip and let it cook on the other side for about two more minutes
  1. Serve with maple syrup and your favorite toppings. Best enjoyed curled up under a blanket in bed with your favorite music and a nice book.

Note: The batter keeps for up to three days in the fridge.

Pumpkin spice pancakes  

  • 1 ½ cups (350 g) all-purpose flour
  • 1 ½ (360 ml) cups buttermilk
  • 2/3 cup (160 g) pureed pumpkin (made from scratch or canned)
  • 2 eggs
  • 3 tbsps. vegetable oil  
  • 6 tbsps. sugar (we recommend brown sugar)
  • ¼ cup (40 g) chopped hazelnuts (optional)
  • 1 tsp. salt
  • 1 tbsps. pumpkin spice  
  • ½ tsp. vanilla extract (optional)
  • 1 tsp. cinnamon

Mix the buttermilk, pumpkin, eggs and oil together in a bowl. Combine the dry ingredients in another bowl and then mix with the wet ones. For the rest, follow the instructions from the basic buttermilk pancakes.

Fizzie Foodie Hack:

Make your own pumpkin spice, which you can also use to make pumpkin spice latte. Not only is it way cheaper but the spices you will use for this mixture are perfect for many other dishes like our pumpkin soup or curry.  In general, we recommend you invest in a well-stocked spice collection.  

Pumpkin spice  

A little over 3 tbsps. cinnamon  

2 tsps. ginger

A little over ½ tsp nutmeg

A little over ½ tsp clove