These fluffy buttermilk pancakes are a breakfast classic that are easy to make and deliciously satisfying. Perfect for a weekend brunch or a quick weekday breakfast!
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
- 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 whipped cream (optional, for serving)
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and well blended.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
Step 4: Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil. To test if the skillet is ready, sprinkle a few drops of water on it; if they sizzle and evaporate, the skillet is hot enough.
Step 5: Cook the Pancakes
Using a 1/4 cup measuring cup, pour the batter onto the hot 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 6: Keep Warm and Serve
Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining pancakes. Repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed.
Step 7: Enjoy!
Serve the pancakes warm with maple syrup, fresh fruit, or whipped cream, if desired. Enjoy your delicious homemade buttermilk pancakes!
Tips
- For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking.
- You can add chocolate chips, blueberries, or nuts to the batter for added flavor and texture.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave before serving.
Enjoy your
