1 cup buttermilk (or milk with 1 tablespoon vinegar added)
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For Serving:
Maple syrup
Fresh berries (strawberries, blueberries, or raspberries)
Whipped cream (optional)
Sliced bananas (optional)
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. Whisk until smooth.
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
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.
Lightly grease the skillet with a small amount of butter or cooking spray.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Leave enough space between pancakes to allow for spreading.
Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
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
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 berries, whipped cream, or sliced bananas as desired.
