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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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This classic buttermilk pancake recipe produces light and fluffy pancakes every time. Perfect for breakfast or brunch, they can be topped with maple syrup, fresh fruits, or whipped cream.
Ingredients
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, combine the buttermilk, egg, and melted butter. Whisk until fully incorporated.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancakes, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Remove from the skillet and keep warm while you repeat with the remaining batter.
Conclusion
Tips:Serve your pancakes warm, topped with a pat of butter and a drizzle of maple syrup. For added flavor, mix in some blueberries or chocolate chips into the batter before cooking. These pancakes can be stored in the refrigerator for up to 2 days; reheat in the toaster or microwave.Enjoy your classic buttermilk pancakes as a delicious start to your day!
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