Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Pancakes
Fluffy American-style buttermilk pancakes, thick, golden and stacked high. Folding the wet ingredients into the dry only until just combined, leaving a few lumps, is what keeps these pancakes tender rather than dense and chewy from overworked gluten.
Ingredients
Instructions
Mix flour, sugar, baking powder, bicarb and salt.
Whisk eggs, buttermilk, melted butter and vanilla.
Fold wet into dry until just combined — lumps are fine. Rest 5 minutes.
Cook 1/4 cup per pancake on a buttered pan over medium heat. Flip when bubbles form and edges look set.
Serve in a tall stack with butter and maple syrup.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
