Description
Fluffy and tender buttermilk pancakes that are perfect for weekend breakfasts or quick weekday stacks.
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 large egg
- 2 tablespoons (30 g) melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
Instructions
- Preheat a nonstick skillet or griddle over medium heat, lightly greased with butter or oil.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl until combined.
- Whisk buttermilk, egg, melted butter, and vanilla in a separate bowl until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined; a few lumps are fine.
- Let the batter rest for 5–10 minutes if possible.
- Spoon about 1/4 cup of batter onto the hot pan, leaving space between pancakes.
- Cook until bubbles form on the surface, about 2–3 minutes.
- Flip and cook until golden brown for about 1–2 minutes more.
- Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the batch.
Notes
Resting the batter improves texture and allows for fluffier pancakes. Adjust heat as necessary to avoid browning too quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American