Description
These Classic Buttermilk Pancakes are a staple in any kitchen. Their light, airy texture and tangy flavor from the buttermilk make them the ideal start to your day. Whether topped with syrup, fruit, or whipped cream, these pancakes never disappoint.
Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 2 tsp
- Sugar: 1 tbsp
- Salt: 1/2 tsp
- Egg: 1 large
- Buttermilk: 1 cup
- Butter: 2 tbsp, melted
- Vanilla extract: 1 tsp
- Optional toppings: Maple syrup, fresh berries, whipped cream
Instructions
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Prepare the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
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Combine the Wet Ingredients:
- In a separate bowl, beat the egg, then add buttermilk, melted butter, and vanilla extract.
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Mix the Batter:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes, or until golden brown.
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Serve and Enjoy:
- Stack the pancakes on a plate and serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, separate the egg, whip the egg white, and fold it into the batter.
- To keep pancakes warm, place them in a low-temperature oven (about 200°F) while you cook the rest.
- You can substitute regular milk for buttermilk if necessary, but the flavor and texture may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
Keywords: Buttermilk pancakes, fluffy pancakes, easy pancake recipe, classic pancake recipe, breakfast pancakes