Description
Delicious and fluffy buttermilk pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Additional butter for cooking
Instructions
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Preheat a skillet or griddle over medium heat and melt a little butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with remaining batter, adding more butter to the skillet as needed.
- Serve warm with syrup or toppings of your choice.
Notes
- For extra fluffiness, let the batter rest for a few minutes before cooking.
- You can add blueberries or chocolate chips to the batter for variety.
- Store any leftover pancakes in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg