Description
Enjoy a stack of fluffy buttermilk pancakes that are light, tender, and perfectly golden. These classic pancakes are made from a simple batter combining buttermilk, flour, and eggs, then cooked on a skillet until golden brown. Drizzle with pure maple syrup for a delicious breakfast treat.
Ingredients
Scale
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
To Serve
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and dry components.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter until thoroughly combined and smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the batter light and prevent tough pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges start to look set, then flip carefully.
- Finish Cooking: Cook the flipped side until golden brown and cooked through, about 1–2 minutes more.
- Serve: Serve pancakes warm with maple syrup drizzled generously on top for a classic finishing touch.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use a non-stick skillet or well-seasoned griddle for best results.
- You can keep cooked pancakes warm in a low oven (about 200°F) while finishing the rest.
- Buttermilk can be substituted with milk mixed with 1 tablespoon lemon juice or vinegar if needed.
- Adjust sugar level according to your sweetness preference.
