Breakfast
Buttermilk Custard Pancakes
These custard buttermilk pancakes are extra fluffy and tender with rich vanilla flavor and golden edges.
Yields 24 Pancakes
Prep + Chill Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Perfect for a leisurely weekend breakfast or a special brunch gathering, they pair wonderfully with a variety of toppings. Top with fresh raspberries, maple syrup, whipped cream, or your favorite fruit, the choice is yours!
Ingredients
- 1 Tbsp + 2½ teaspoon baking powder
- 1 1/2 tsp baking soda
- 1/4 cup light brown sugar, packed
- 1 1/2 tsp fine sea salt
- 3 1/2 cups all-purpose flour
- 1/2 cup buttermilk
- 12 large Rosemary Farm eggs
- 2 cups whole milk
- 2 Tbsp vanilla extract
Instructions
- 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.
Freezer & 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.
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