Description
This Fluffy Buttermilk Pancakes recipe delivers light, tender, and perfectly puffed pancakes made with classic ingredients like buttermilk, baking powder, and baking soda. Ideal for a comforting breakfast or brunch, these pancakes have a subtle tang from the buttermilk and a golden crust from cooking on the stovetop.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk + vinegar as substitute)
- 1 large egg
- 2 tablespoons melted unsalted butter
Instructions
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the large egg with the buttermilk and melted unsalted butter until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon until just combined. Some lumps should remain to keep the pancakes tender; do not overmix.
- Preheat skillet: Place a skillet or non-stick pan over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake carefully and cook the other side until golden brown, approximately another 1-2 minutes. Repeat with remaining batter.
Notes
- For buttermilk substitute, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let sit for 5 minutes before using.
- Do not overmix the batter to maintain fluffiness; lumps are normal.
- Adjust skillet heat if pancakes brown too quickly or too slowly.
- Serve pancakes warm with maple syrup, fresh fruit, or your favorite toppings.
- Pancakes can be kept warm in a 200°F (93°C) oven while cooking the remaining batter.
