Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons 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
- Maple syrup, for serving
- Fresh fruit or chocolate chips (optional, for serving)
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. Whisk until smooth.
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Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Griddle
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Preheat a non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, the griddle is hot enough.
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Lightly grease the skillet with butter or oil.
Step 3: Cook the Pancakes
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Pour about 1/4 cup of batter onto the hot skillet for each pancake. Leave enough space between pancakes to allow for spreading.
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Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes with a spatula 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 them warm in a low oven (about 200°F) while you cook the remaining batter.
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Serve the pancakes warm with maple syrup, fresh fruit, or chocolate chips, if desired.
Tips
- For extra fluffy pancakes, let the batter rest for
