Description
Fluffy and light pancakes with a tangy crust, perfect for breakfasts and brunches.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar (adjust to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- Butter or neutral oil for the pan
Instructions
- Whisk dry ingredients in one bowl; whisk wet ingredients in another.
- Combine the two, stirring just until mixed; lumps are fine.
- Rest briefly so the flour hydrates and the leavening begins to react.
- Preheat a skillet or griddle to medium and grease lightly.
- Cook pancakes until bubbles form, flip, and finish until golden.
Notes
For dairy-free: use plant milk + vinegar and coconut oil instead of butter. For gluten-free, swap with a gluten-free baking blend.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American