Fluffy, light, and delicious, these buttermilk pancakes are perfect for a weekend breakfast or brunch. Serve them with maple syrup, fresh fruit, or your favorite toppings!
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, at room temperature
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes.
Step 2: Heat the Griddle
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 3: Cook the Pancakes
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
- Remove the pancakes from the skillet and keep warm in a low oven (about 200°F) while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.
Tips
- For extra fluffy pancakes, let the batter rest for a few more minutes.
- You can add chocolate chips, blueberries, or nuts to the batter for added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the toaster or microwave.
Enjoy your delicious homemade buttermilk pancakes!
“`
61 Comments