Description
Fluffy and irresistibly delicious, buttermilk pancakes are a breakfast classic that can transform any morning into a delightful culinary experience. This simple recipe yields a stack of pancakes that are light, airy, and bursting with flavor, thanks to the tangy buttermilk. Perfect for leisurely brunches or quick weekday breakfasts, these pancakes pair beautifully with maple syrup, fresh fruits, or whipped cream. With just a handful of ingredients and straightforward steps, you’ll be serving up restaurant-quality pancakes in no time.
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 + vinegar)
– 1 large egg
– 2 tablespoons melted unsalted butter
Instructions
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the egg with buttermilk and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
4. Preheat a skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form on top (about 2-3 minutes). Flip and cook until golden brown on both sides.
Notes
– For added flavor, try incorporating vanilla extract or chocolate chips into the batter.
– Leftover pancakes can be stored in an airtight container for up to three days or frozen for up to two months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210
- Fat: 8g
- Carbohydrates: 30g
- Protein: 6g