Buttermilk Pancakes
Equipment
- Mixing bowls One for dry, one for wet.
- Whisk Helps keep the batter lump-free and aerated.
- Non-stick skillet or griddle A cast-iron griddle works beautifully, but any non-stick pan will do.
- Measuring cups and spoons Precision makes perfect pancakes.
- Ladle or ¼ cup scoop To portion out equal-sized pancakes.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar optional if you prefer them less sweet
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice/vinegar as a DIY option
- 1 large egg
- 2 tablespoons unsalted butter melted (plus more for greasing)
- ½ teaspoon vanilla extract optional, but highly recommended for aroma
Instructions
Whisk dry ingredients
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a quick stir to evenly distribute everything.
Mix wet ingredients
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Combine gently
- Pour the wet ingredients into the dry. Stir until just combined. The batter should be lumpy—don’t overmix or you’ll lose that soft, fluffy pancake magic.
Preheat the skillet
- Heat your pan over medium heat. Grease lightly with butter or cooking spray.
Cook pancakes
- Use a ladle or scoop to pour batter onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes on the other side.
Serve hot
- Stack 'em high and top with butter, maple syrup, fruit, or even a dollop of yogurt.