Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 2 Tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Fine Sea Salt
  • 1 to 2 tsp Butterfly Pea Flower Powder
  • 2 large Eggs, lightly whisked
  • 1 ½ cups Buttermilk (full fat preferred)
  • 4 Tbsp Unsalted Butter, melted and slightly cooled
  • 1 tsp Vanilla Extract (optional)
  • Unsalted Butter or Neutral Oil (for greasing the griddle)

Instructions:

  1. Sift and Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and the Butterfly Pea Flower powder. Whisk thoroughly to ensure the blue pigment is evenly dispersed. Set aside.
  2. Prepare Wet Ingredients: Gently melt the butter and allow it to cool slightly. In a second bowl, gently whisk the eggs, buttermilk, and vanilla extract until just combined. Slowly drizzle the slightly cooled melted butter into the buttermilk mixture while whisking gently.
  3. Combine Batter and Rest: Pour the wet ingredients into the dry ingredients. Mix just until the streaks of flour disappear. A few small lumps are fine; do not overmix. Allow the batter to rest at room temperature for 10 minutes.
  4. Heat and Grease Griddle: Heat your non-stick griddle or pan over medium heat (approx. 350°F/175°C). Lightly coat the pan with butter or oil, wiping away excess.
  5. Cook the Pancakes: Scoop ¼ cup of batter onto the hot surface for each pancake, leaving space between them. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set.
  6. Finish Cooking: Flip carefully and cook for another 1–2 minutes until the second side is golden and the pancake springs back lightly when pressed. Transfer finished pancakes to a wire rack or warm oven while you finish the remaining batter.