Description
Soft, airy buttermilk pancakes with a tender texture, lightly tangy flavor, and a beautifully golden exterior. This easy homemade breakfast recipe comes together quickly and delivers fluffy pancakes every time.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on top and the edges look set, then flip and cook the other side until golden brown.
- Repeat with the remaining batter and serve warm with butter, syrup, or your favorite toppings.
Notes
- Do not overmix the batter or the pancakes may turn out dense instead of fluffy.
- Let the batter stay slightly lumpy for the best texture.
- Fresh baking powder and baking soda help the pancakes rise well.
- You can add blueberries, chocolate chips, cinnamon, or lemon zest for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes with parchment paper between each one and reheat straight from frozen.
- Reheat in a toaster or skillet for the best texture.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 7g
- Sodium: 975mg
- Fat: 11g
- Saturated Fat: 5.9g
- Unsaturated Fat: 4.7g
- Trans Fat: 0.4g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 74mg
