Description
These fluffy buttermilk pancakes are a classic breakfast favorite, perfect for a cozy morning. Made with simple ingredients and cooked to golden perfection on the stovetop, they deliver a soft, tender texture with a slight tang from the buttermilk. Serve them with your favorite toppings like maple syrup, fresh fruit, or butter for a delightful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk + vinegar)
- 1 large egg
- 2 tablespoons melted unsalted butter
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In another bowl, beat the egg with the buttermilk and melted unsalted butter until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s fine if the batter is a bit lumpy; avoid overmixing to keep pancakes fluffy.
- Preheat Skillet: Heat a skillet over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1-2 minutes until both sides are golden brown.
Notes
- For a dairy substitute, use milk with a teaspoon of vinegar as a buttermilk replacement.
- Do not overmix the batter to maintain fluffy pancakes.
- Adjust skillet heat as necessary to prevent burning and ensure pancakes cook through.
- Serve immediately with maple syrup, honey, or fresh fruit for best taste.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or skillet.
