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
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 1 whole egg
- 2 tbsp butter, melted
- more butter for cooking, for the skillet
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
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.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Remove pancakes from the skillet and serve warm with your choice of toppings such as syrup, fruit, or whipped cream.