Pancake Dippers

Ingredients

• •1.5 cups all-purpose flour
• •2 tbsp granulated sugar
• •2 tsp baking powder
• •0.25 tsp baking soda
• •0.25 tsp salt
• •2 large eggs
• •1.25 cups buttermilk
• •3 tbsp unsalted butter, melted
• •1 tsp pure vanilla extract
• •as needed butter or cooking spray, for the pan
• •0.5 cup pure maple syrup, for dipping
• •0.5 cup vanilla Greek yogurt, for dipping (optional)
• •1 cup fresh berries, to serve (optional)

Directions

1. 1Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2. 2In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until combined.
3. 3Pour the wet ingredients into the dry ingredients and stir gently until just combined — stop while there are still a few small lumps; overmixing makes tough pancakes.
4. 4Let the batter rest for 5 minutes while you heat a large non-stick skillet or griddle over medium heat and grease with butter.
5. 5Pour batter into thin rectangular strips roughly 1 inch wide and 4 inches long, working in batches — a squeeze bottle or piping bag gives the cleanest results but a spoon works fine.
6. 6Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1–2 minutes more until golden.
7. 7Transfer cooked dippers to a warm oven (200°F) on a baking sheet while you finish the remaining batter.
8. 8Arrange dippers on a large platter alongside warm maple syrup, vanilla yogurt, and fresh berries for dipping.
9. 9Serve immediately while warm and fluffy.

💡 No buttermilk on hand? Make a quick substitute by stirring 1 tbsp of white vinegar or lemon juice into 1.25 cups of regular whole milk and letting it sit for 5 minutes — it works beautifully. For a fun variation, fold 0.5 cup of mini chocolate chips or blueberries into the batter. Leftover dippers reheat in a toaster for 1–2 minutes and taste freshly made.

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