Description
These ultra-fluffy buttermilk pancakes are the perfect breakfast treat—light, tender, and bursting with classic flavors. Made with simple pantry staples and buttermilk for tangy richness, they cook up quickly on the stovetop into golden, fluffy stacks that everyone will love.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined. It’s okay if the batter is a bit lumpy; avoid overmixing to keep pancakes fluffy.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, then flip carefully and cook for another 1-2 minutes until golden brown on both sides.
- Serve: Serve the pancakes immediately with syrup, fresh fruit, or your favorite toppings for a comforting breakfast experience.
Notes
- Do not overmix the batter; lumps are fine and ensure fluffiness.
- Use fresh buttermilk or make a substitute with milk and lemon juice if needed.
- Adjust heat as necessary to avoid burning the pancakes.
- For extra fluffiness, separate the egg, beat the white to stiff peaks, and fold it in gently.
- These pancakes can be kept warm in a low oven (200°F/93°C) while you cook the rest.
