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, for serving (optional)
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. If you’re using regular milk, make sure to let it sit with the vinegar for about 5 minutes to create a buttermilk substitute.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into 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. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Carefully flip the pancake 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 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 and your choice of fresh fruit, such as sliced bananas, berries, or peaches. Enjoy your delicious homemade 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.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the toaster or microwave before serving.
