Description
Enjoy light and fluffy buttermilk pancakes made from scratch with a perfect balance of tangy buttermilk and silky butter. This classic breakfast favorite is quick to make and yields tender pancakes with a golden-brown crust, perfect for drizzling with syrup or topping with your favorite fruits.
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 + 1 tablespoon vinegar)
- 1 large egg
- 2 tablespoons melted unsalted butter
Instructions
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In another bowl, beat the large egg together with the buttermilk and melted unsalted butter until smooth and well blended.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should still be lumpy; avoid overmixing to keep pancakes fluffy.
- Preheat the skillet: Heat a skillet or non-stick pan over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook pancakes: Pour about 1/4 cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully and cook for another 2 minutes or until both sides are golden brown and cooked through.
Notes
- For homemade buttermilk substitute, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit for 5 minutes before using.
- Do not overmix the batter; it’s okay if lumps remain to ensure a fluffier texture.
- Use medium heat to avoid burning and undercooking the pancakes.
- Serve immediately with syrup, fresh fruit, or your favorite pancake toppings.
