Description
Fluffy and tender buttermilk pancakes made from scratch, perfect for a hearty and delicious breakfast. This easy-to-follow recipe uses simple ingredients like buttermilk, flour, and eggs to create soft pancakes with a slight tang and golden brown crust.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1½ teaspoons baking powder (6 grams)
- ½ teaspoon baking soda (3 grams)
- ¼ teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk (454 grams)
- 1 large egg (50 grams, room temperature)
- 2 tablespoons unsalted butter (28 grams, melted and cooled (¼ stick))
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt, stirring to evenly distribute all the leavening agents and seasoning throughout the flour.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients, then gently stir with a wooden spoon or rubber spatula until just blended. Be careful not to overmix to avoid tough pancakes. Let the batter rest for 15 minutes to hydrate the flour and enhance fluffiness.
- Preheat skillet or griddle: Set a large non-stick skillet over medium heat or heat a griddle to 350°F (175°C). Ensure it is evenly heated before cooking to promote even browning.
- Cook pancakes: Lightly spray the cooking surface with cooking spray. Using a ladle or ice cream scoop, pour about ¼ to ½ cup of batter for each pancake onto the skillet or griddle. Cook for 1-2 minutes until bubbles form and the edges look set.
- Flip and finish cooking: Using a spatula, carefully flip each pancake and cook for another 1-2 minutes until the bottom is golden brown and the pancake is cooked through.
- Serve: Transfer the cooked pancakes to a plate. Repeat the process with the remaining batter. Serve warm with your favorite toppings like maple syrup, fresh fruit, or butter.
Notes
- Resting the batter for 15 minutes is important to ensure fluffy pancakes as it helps the flour absorb the liquid properly.
- Using room temperature eggs helps the batter mix more evenly.
- Adjust the heat as needed to prevent burning; medium heat works best for golden pancakes.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes.
- Use a non-stick skillet or well-seasoned griddle for the best results and easy flipping.
