Start your morning with a stack of these Fluffy Buttermilk Pancakes! Light, tender, and perfectly golden, these pancakes are a classic breakfast favorite. The tangy buttermilk gives them extra lift and flavor, while a drizzle of maple syrup and a pat of butter make them irresistible. Serve with your favorite fresh fruit for a breakfast that everyone will love.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (well-shaken)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
- Maple syrup, butter, and fresh fruit for serving
Instructions
- Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract (if using). - Combine:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy—do not overmix. - Preheat Skillet:
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. - Cook Pancakes:
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. - Serve:
Serve warm with butter, maple syrup, and your favorite fresh fruit.
