These fluffy buttermilk pancakes are perfect for a weekend breakfast or brunch. They are light, airy, and deliciously satisfying. 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 (or substitute with milk and 1 tablespoon vinegar)
- 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, mix 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.
Step 2: Heat the Pan
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 3: Cook the Pancakes
- 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.
- 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 maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Tips
- For extra fluffiness, 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.
- 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 fluffy buttermilk pancakes!
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