Classic Buttermilk Pancakes
Light and fluffy, these classic buttermilk pancakes are perfect for a delicious breakfast or brunch. Easy to make and customize with your favorite toppings.
Equipment
- Large bowl
- Whisk
- Medium bowl
- Spoon
- Griddle or non-stick skillet
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter (or vegetable oil)
- ½ teaspoon vanilla extract (optional)
For Griddling
- Oil or butter for griddling
Instructions
Preparation
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter (or vegetable oil), and optional vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Let the batter rest for 5-10 minutes to allow the flour to hydrate and leavening agents to activate.
Cooking
- While the batter rests, heat a lightly greased griddle or non-stick skillet over medium-low heat until hot enough for water to sizzle.
- Pour about ¼ cup of batter per pancake onto the hot griddle and cook for 2-3 minutes per side, or until bubbles appear and edges are set.
- Flip and cook for another 1-2 minutes until golden brown.
Serving
- Serve the pancakes immediately with your favorite toppings.
Notes
Avoid overmixing the batter, as this can lead to tough pancakes. The resting period is crucial for extra fluffy results. Adjust heat as needed to prevent burning and ensure even cooking. Serve with fresh fruit, syrup, or whipped cream.