Description
Classic buttermilk pancakes that are fluffy and tender, perfect for a delicious breakfast or brunch. These pancakes are quick and simple to make with basic ingredients and come together with a smooth batter, cooked to golden perfection on a skillet.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 cups buttermilk
- 1 large egg
- 3 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s important not to overmix; some lumps are fine to keep the pancakes light and fluffy.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking.
- Cook Pancakes: Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles start to form on the surface and the edges are set.
- Flip Pancakes: Flip each pancake and cook for another 1-2 minutes on the other side until golden brown and fully cooked through.
- Keep Warm: Place cooked pancakes in a warm oven set at 200°F to keep them warm while you finish cooking the rest.
Notes
- Do not overmix the batter; lumps are okay for fluffy pancakes.
- You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice to create a similar acidic effect.
- Keep cooked pancakes warm in a low oven to serve all at once.
- Feel free to add blueberries, chocolate chips, or nuts to the batter for variations.
