Description
Light and tangy buttermilk pancakes that are fluffy and golden, perfect for any breakfast.
Ingredients
- 1 cup all-purpose flour (about 125 g)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar or lemon juice; let sit 5 minutes)
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- Optional toppings: maple syrup, fresh berries, sliced bananas, whipped cream, powdered sugar, nuts
Instructions
- Whisk the dry ingredients so the leaveners are evenly distributed.
- Combine wet ingredients, then fold them into the dry until just combined; a few lumps are fine.
- Let the batter rest briefly to hydrate the flour and let bubbles form.
- Cook on a preheated nonstick skillet or griddle over medium heat, flipping once when bubbles appear.
- Keep finished pancakes warm in a low oven and serve immediately with your favorite toppings.
Notes
For best results, don’t overmix the batter and allow it to rest. Adjust heat as needed for perfect cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American