These crispy pancakes are a delightful twist on the classic breakfast favorite. With a golden-brown exterior and a fluffy interior, they are perfect for a weekend brunch or a quick weekday breakfast. Serve them with your favorite toppings for a delicious start to your day!
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
- Vegetable oil or additional butter for frying
Optional Toppings:
- Maple syrup
- Fresh berries
- Whipped cream
- Sliced bananas
- Chopped nuts
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, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Pan
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Heat a large skillet or griddle over medium heat.
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Add a small amount of vegetable oil or butter to coat the surface.
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Allow it to heat until shimmering but not smoking.
Step 3: Cook the Pancakes
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For each pancake, pour about 1/4 cup of batter onto the skillet.
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Use the back of a spoon to spread the batter slightly if needed.
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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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Flip the pancake carefully using a spatula.
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Cook for an additional 1-2 minutes on the other side, or until golden brown and crispy.
