Description
These Ultra-Fluffy Buttermilk Pancakes are soft, tender, and perfectly golden brown. Made with simple pantry ingredients and a few easy steps, they’ll become your go-to breakfast for a comforting, delicious start to your day.
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 well combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, large egg, melted butter, and vanilla extract to blend smoothly.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if there are some lumps, be careful not to overmix to maintain pancake fluffiness.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook for an additional 1-2 minutes until golden brown.
- Serve: Serve the pancakes immediately while warm with syrup, fresh fruit, or your favorite toppings for a delicious breakfast treat.
Notes
- Do not overmix the batter; lumps are fine to ensure tenderness.
- Use fresh baking powder to ensure pancakes rise well and stay fluffy.
- Adjust heat as needed to avoid burning pancakes while ensuring they cook through.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
