Description
Make thick, light, and airy pancakes from scratch using this simple buttermilk recipe for the best breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
Instructions
- Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk these dry ingredients together.
- In a separate bowl, whisk together the buttermilk and the egg.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Stir in the melted butter quickly.
- Heat a lightly oiled griddle or large non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Do not press down on the pancakes with the spatula after flipping; this removes the air.
- Use medium heat; if the heat is too high, the outside will burn before the inside cooks, preventing fluffiness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 9
- Cholesterol: 65