Buttermilk Pancakes
Fluffy and light, these buttermilk pancakes are a breakfast favorite that boast a delightful tang. With a crisp exterior and tender interior, they make for a perfect canvas for your favorite toppings.
Ingredients
Scale servings and toggle unit system.
- 1 cupall-purpose flour
- 2 Tbspsugar
- 1 tspbaking powder
- 1 tspbaking soda
- 1/2 tspsalt
- 1 cupbuttermilk
- 1 wholeegg
- 2 Tbspbutter, melted
- more butter for cooking, for the skillet
Directions
- Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Step 2: Combine Wet Ingredients
In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
SPONSOREDAd slot - Step 3: Combine Mixtures
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Step 4: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Step 6: Flip and Finish Cooking
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Step 7: Serve Warm
Remove pancakes from the skillet and serve warm with your choice of toppings such as syrup, fruit, or whipped cream.