Description
Fluffy and tender buttermilk pancakes with a perfect balance of lightness and tang, ideal for a quick, delicious breakfast. Using simple pantry ingredients, this effortless recipe delivers golden pancakes that everyone will love, with options for customization and easy serving suggestions.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, sugar, and salt to evenly distribute the rising agents and sweetness throughout the batter.
- Mix Wet Ingredients Separately: In a separate bowl, beat the egg, then stir in the buttermilk, melted butter, and vanilla extract if using. Mix gently to combine without overmixing to keep a smooth texture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Fold together with a spatula just until no streaks of flour remain. It’s okay to have small lumps to ensure tender pancakes.
- Preheat and Grease the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. The pan should be hot enough for the batter to sizzle immediately, forming a golden crust.
- Cook the Pancakes: Pour 1/4 cup of batter per pancake onto the pan. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the opposite side until golden brown, about 1-2 minutes more.
- Serve Warm and Enjoy: Stack the pancakes high and serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream for a delicious breakfast.
Notes
- Don’t overmix the batter to keep pancakes tender rather than rubbery.
- Use room temperature eggs and butter for better incorporation and lift.
- Maintain medium heat to cook pancakes evenly without burning.
- Cook a test pancake first to check pan temperature and adjust as needed.
- Let the batter rest for 5-10 minutes to hydrate the flour fully, enhancing flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg