Description
Delicious, feather-light buttermilk pancakes that are perfect for any breakfast or brunch.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- Fresh berries (for serving)
- Honey, cinnamon butter, or maple syrup (for serving)
Instructions
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
- In a separate bowl, whisk the buttermilk, egg, and cooled melted butter until smooth.
- Pour the wet mix into the dry ingredients. Stir briefly with a spatula. Stop when large lumps remain — do not overmix.
- Let the batter rest 5–10 minutes. This hydrates the flour and helps make a tender pancake.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Use about 1/4 cup batter per pancake. Pour onto the skillet and cook until bubbles form on top and edges look set, about 2–3 minutes.
- Flip and cook the other side 1–2 minutes, until golden and cooked through. Repeat with remaining batter.
Notes
For extra lift, separate the egg and whip the white to soft peaks before folding it into the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American