Description
Fluffy buttermilk pancakes are a classic breakfast favorite. Light, tender, and slightly tangy from the buttermilk, they pair perfectly with syrup, butter, or fresh fruit.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix buttermilk, egg, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Heat a lightly greased skillet over medium heat.
- Pour 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
- Do not overmix the batter—it should be slightly lumpy.
- Let the batter rest for 5 minutes before cooking for fluffier pancakes.
- Adjust heat as needed to prevent burning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: fluffy pancakes, buttermilk pancakes, breakfast recipe