Buttermilk Pancakes
Fluffy and soft buttermilk pancakes that are perfect for breakfast, impressing family and friends with simple ingredients and quick preparation.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Cooking oil or butter for the skillet Use as needed for greasing the skillet.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined; it’s okay if there are some lumps.
Cooking
- Preheat a skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Notes
Serve warm with toppings like maple syrup, fresh fruits, whipped cream, or a sprinkle of powdered sugar. Experiment with mix-ins like chocolate chips or nuts for added flavor. Store leftover pancakes in an airtight container for up to 3 days in the refrigerator or freeze for a month.