Description
Enjoy a stack of fluffy buttermilk pancakes, perfectly tender and golden brown with a light, airy texture. This classic breakfast recipe combines simple ingredients like buttermilk, flour, and eggs, whipped together to create irresistible pancakes ready in just 25 minutes.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk mixed with vinegar)
- 1 large egg
- 2 tablespoons melted unsalted butter
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Mix wet ingredients: In a separate bowl, beat the large egg with the buttermilk and melted unsalted butter until thoroughly combined and smooth.
- Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients and gently stir just until combined; lumps are fine—avoid overmixing to keep pancakes fluffy.
- Preheat and grease skillet: Heat a skillet over medium heat and lightly grease it with butter or oil to prevent sticking and promote even browning.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 2 minutes until golden brown on both sides.
Notes
- Use fresh baking powder and soda for best rise.
- For a dairy-free option, substitute buttermilk with plant-based milk plus vinegar.
- Do not overmix batter to avoid tough pancakes.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Serve with maple syrup, fresh fruit, or your favorite toppings.
