These fluffy pancakes are perfect for a solo breakfast treat! Quick and easy to make, they are light, airy, and deliciously satisfying.
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with 1/2 teaspoon vinegar added)
- 1 large egg
- 1 tablespoon unsalted butter, melted (plus extra for cooking)
- 1/2 teaspoon vanilla extract (optional)
- Maple syrup, for serving
- Fresh fruit or chocolate chips (optional, for topping)
Instructions
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Prepare the Batter:
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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Mix Wet Ingredients:
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract (if using). Whisk until smooth.
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract (if using). Whisk until smooth.
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Combine Mixtures:
- 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. Let the batter rest for about 5 minutes.
- 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. Let the batter rest for about 5 minutes.
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Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
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Cook the Pancakes:
- Once the skillet is hot, 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.
- Once the skillet is hot, 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.
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Serve:
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with maple syrup and your choice of toppings, such as fresh fruit or chocolate chips.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with maple syrup and your choice of toppings, such as fresh fruit or chocolate chips.
Tips
- For extra fluffiness, make sure your baking powder and baking soda are fresh.
- If you don’t have buttermilk, you can easily make a substitute by adding 1/2 teaspoon of vinegar to regular milk and letting it sit for 5 minutes.
- Feel free to customize your pancakes by adding spices like cinnamon or nutmeg, or mix in some blueberries or chocolate chips directly into the batter before cooking.
Enjoy your delicious, fluffy pancakes!
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