Buttermilk Pancakes
Light and fluffy homemade buttermilk pancakes perfect for breakfast, topped with your favorite additions.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk Use fresh buttermilk for best flavor.
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or extra butter for the pan For greasing the skillet.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Some lumps are okay; do not overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Keep the pancakes warm in a low oven while you cook the remaining batter.
Notes
Serve the pancakes warm, stacked high on a plate. Add toppings like maple syrup, fresh fruits, whipped cream, or chocolate chips. For storage, let pancakes cool, then refrigerate in an airtight container for up to 3 days or freeze with parchment paper between each pancake for up to 2 months.