Buttermilk Pancakes
Fluffy and soft buttermilk pancakes with a slight tanginess, perfect for busy mornings or lazy weekends.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Make sure to measure by spooning flour into the cup and leveling off.
- 2 tablespoons sugar Can adjust to taste.
- 1 tablespoon baking powder Ensure it's fresh for best results.
- 1/2 teaspoon baking soda Helps with fluffiness.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup buttermilk Substitute with almond milk and vinegar for dairy-free.
- 1 large egg Room temperature for best results.
- 2 tablespoons unsalted butter, melted Use fresh for rich flavor.
For Cooking
- as needed Cooking oil or butter for the skillet To prevent sticking when cooking.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined; it's okay if there are some lumps.
Cooking
- Preheat a skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
Do not overmix the batter; it’s okay if there are some lumps. Let the skillet preheat properly for even cooking. Adjust the heat to avoid burning the pancakes.