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 (optional)
- Cooking spray or additional butter for the skillet
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the batter.
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Mix the Wet Ingredients:
In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract (if using). Whisk until the mixture is smooth and the egg is fully incorporated.
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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 perfectly fine. Overmixing can lead to tough pancakes.
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Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter. 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.
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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. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or nuts.
Tips
- For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking.
- You can add mix-ins like chocolate chips, blueberries, or nuts to the batter for added flavor.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
Enjoy your delicious, fluffy homemade pancakes!
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