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Buttermilk Pancakes

Fluffy and tender pancakes with a delightful tanginess from buttermilk, perfect for breakfast or anytime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
For Cooking
  • to taste cooking spray or additional butter For greasing the pan

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate bowl, mix the buttermilk, egg, and melted butter. Ensure everything is well-blended.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined; remember, a few lumps are okay!
Cooking
  1. Heat a non-stick frying pan or griddle over medium heat. Lightly coat with cooking spray or butter.
  2. Pour 1/4 cup of the batter onto the heated pan. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for an additional minute or until golden brown.
  3. Serve immediately with your favorite toppings.

Notes

If you're out of buttermilk, substitute using plain yogurt with water or vinegar mixed with milk. Keep pancakes warm in a low oven if making in batches. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.