Description
This Fluffy Buttermilk Pancakes recipe yields light and tender pancakes perfect for a comforting breakfast. Made with simple pantry staples and buttermilk, these pancakes have a delightful fluffiness achieved through baking powder and baking soda. Ready in just 25 minutes, they’re easy to prepare on the stovetop and perfect served with your favorite syrup or toppings.
Ingredients
Scale
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 + vinegar)
- 1 large egg
- 2 tablespoons melted unsalted butter
Instructions
- Mix dry ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt thoroughly to combine all the leavening agents and seasoning evenly.
- Combine wet ingredients: In a separate bowl, beat the egg and then stir in the buttermilk and melted unsalted butter until the mixture is smooth and homogeneous.
- Mix wet and dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. It’s important not to overmix; small lumps in the batter are normal and help keep the pancakes fluffy.
- Preheat skillet: Place a skillet over medium heat and lightly grease it with butter or oil to prevent sticking and promote browning.
- Cook pancakes: Using about 1/4 cup of batter for each pancake, pour onto the heated skillet. Cook for 2-3 minutes until bubbles appear on the surface and the edges start to look set. Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Repeat with remaining batter.
Notes
- Use buttermilk for the best flavor and texture; if unavailable, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes before using.
- Do not overmix the batter to avoid tough pancakes.
- Adjust skillet heat as needed to prevent burning or undercooking.
- Serve immediately with maple syrup, fresh fruit, or your favorite toppings.
