Buttermilk Pancakes
Fluffy and tender buttermilk pancakes that are perfect for a comforting breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg with the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix—some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve warm with maple syrup, fresh berries, or your favorite toppings.
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. You can also add blueberries or chocolate chips to the batter for variation.