Buttermilk Pancakes
Buttermilk pancakes are a breakfast classic that are fluffy, light, and have a delicious tang from the buttermilk. Quick to make, they're perfect for any time of day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk Should be at room temperature for best results.
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Cooking
- Heat a skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
For serving, stack pancakes and drizzle with maple syrup, honey, or melted butter. Add fresh fruits like berries or bananas for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.