Fluffy Buttermilk Pancakes
Fluffy buttermilk pancakes are a classic breakfast favorite, soft and light, perfect for starting your day with a delicious note.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.25 teaspoon salt
Wet Ingredients
- 1.25 cups buttermilk (or regular milk with 1 tablespoon vinegar)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg and whisk in the buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined – small lumps are okay. Let the batter rest for 5 minutes.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Grease it with butter or oil.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for 1-2 minutes until golden brown.
- Stack the pancakes and top with butter, syrup, or your favorite toppings. Serve warm.
Notes
For best results, do not overmix the batter; small lumps are fine and help keep the pancakes fluffy. Adjust the heat as necessary while cooking to avoid burning and ensure even cooking.