Buttermilk Pancakes
Fluffy buttermilk pancakes made with simple ingredients, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the wet ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter together until smooth and fully incorporated.
- Bring it all together: Pour the wet mixture into the dry ingredients. Gently stir until just combined; a few lumps in the batter are perfectly fine.
- Heat the pan: Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Remove from the skillet and keep warm while cooking the remaining pancakes. Serve immediately with your favorite toppings.
Notes
Ensure to use fresh ingredients and don’t overmix the batter for best results.