Description
Fluffy buttermilk pancakes are a breakfast classic that brings joy to many. They are soft, light, and oh-so-delicious!
Ingredients
Scale
- 1 cup all-purpose flour: This is the base of your pancakes. It provides structure and helps them rise.
- 2 tablespoons granulated sugar: Sugar adds sweetness and helps create a golden-brown crust.
- 1 teaspoon baking powder: This leavening agent makes the pancakes rise, giving them that fluffy texture.
- 1/2 teaspoon baking soda: Baking soda works with the buttermilk to create a light and airy pancake.
- 1/4 teaspoon salt: A pinch of salt enhances the flavors and balances the sweetness.
- 1 cup buttermilk: Buttermilk adds moisture and a slight tang, making the pancakes tender.
- 1 large egg: The egg binds the ingredients together and adds richness.
- 2 tablespoons unsalted butter, melted: Melted butter adds flavor and helps keep the pancakes moist.
- 1 teaspoon vanilla extract: This adds a lovely aroma and enhances the overall flavor.
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Preheat the skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Cook the pancakes: Pour about 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.
- Serve and enjoy: Stack the pancakes on a plate and serve warm with your favorite toppings.
Notes
- Always use fresh ingredients for the best results.
- Let the batter rest for about 5 minutes before cooking.
- Avoid pressing down on the pancakes while cooking.
- Adjust the heat as needed to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pancakes, breakfast, fluffy, buttermilk