Description
These fluffy and tangy buttermilk pancakes are perfect for a comforting breakfast or brunch, turning simple pantry staples into something special.
Ingredients
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 Cups Flour (sifted) — (about 250 g)
- 2 Tablespoons Sugar
- 2 Eggs (slightly whisked)
- 2 Cups Buttermilk
- 2 Tablespoons Butter (unsalted and melted) — plus extra for the griddle
Instructions
- Preheat a griddle or large nonstick skillet over medium heat.
- Mix dry ingredients: whisk together the sifted flour, sugar, salt, baking powder, and baking soda.
- Combine wet ingredients: in a separate bowl, whisk the eggs and buttermilk until smooth.
- Make a well in the center of the dry ingredients.
- Add the buttermilk-egg mixture into the well and stir gently until most of the flour is incorporated; small lumps are okay.
- Fold in the melted butter carefully, avoiding overmixing.
- Rest the batter for 5–10 minutes.
- Cook: Scoop about 1/3 cup batter per pancake onto the hot surface, cooking until bubbles form, about 2–3 minutes, then flip and cook until golden, about 1–2 minutes more.
- Serve immediately with butter, maple syrup, or your favorite toppings.
Notes
For lighter pancakes, use cake flour or a mix of all-purpose and cake flour. For a gluten-free version, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American