These fluffy flat pancakes are perfect for a quick breakfast or brunch. They are light, airy, and can be topped with your favorite syrup, fruits, or whipped cream. Enjoy them fresh off the griddle!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Griddle
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Step 3: Cook the Pancakes
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Once the griddle is hot, pour about 1/4 cup of batter onto the skillet for each pancake.
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Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
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Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter.
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Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or whipped cream.
Tips
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If you prefer thicker pancakes, reduce the amount of buttermilk slightly.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
Enjoy your delicious fluffy flat pancakes!
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