Description
Classic buttermilk pancakes that are fluffy, tender, and perfect for a comforting homemade breakfast. These pancakes are easy to make, requiring simple ingredients and a straightforward stovetop cooking method. Serve warm with butter and maple syrup for a delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
For Cooking and Serving
- Additional butter or oil for cooking
- Maple syrup for serving
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, egg, and melted butter until thoroughly combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Lumps are okay; do not overmix to keep pancakes tender.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip Pancakes: Flip each pancake carefully and cook for an additional 1 to 2 minutes or until golden brown and cooked through.
- Repeat and Serve: Repeat the cooking process with the remaining batter. Serve the pancakes warm with butter and maple syrup for best flavor.
Notes
- For fluffier pancakes, separate the egg. Beat the whites to soft peaks and fold them gently into the batter after mixing.
- Add blueberries or chocolate chips to the batter for a flavorful twist.
