Description
These fluffy homemade buttermilk pancakes are a classic breakfast favorite, featuring a light and airy texture achieved through baking powder and baking soda combined with tangy buttermilk. Perfectly golden and tender, they can be served with your choice of toppings for a delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (Provides structure and stability for fluffy pancakes.)
- 1 tablespoon Baking Powder (Essential for achieving fluffy texture.)
- ½ teaspoon Baking Soda (Works with buttermilk for lift.)
- 2 tablespoons Granulated Sugar (Adds sweetness to balance the tang of buttermilk.)
- ½ teaspoon Salt (Enhances overall flavor.)
Wet Ingredients
- 1 cup Buttermilk (Adds rich flavor and moisture.)
- 1 large Egg (Acts as a binding agent.)
- 2 tablespoons Unsalted Butter, melted (Adds flavor and helps in cooking.)
- 1 pinch Cinnamon or Nutmeg (Optional for extra flavor.)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until no lumps remain.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter together, making sure the butter is not too hot to prevent cooking the egg.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, gently folding the batter with a spatula. Be careful not to overmix; a few lumps are acceptable to keep the pancakes tender.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
- Keep Warm and Serve: Transfer cooked pancakes to a plate and keep warm in a low oven if cooking multiple batches. Serve warm with your favorite toppings such as syrup, fruit, or butter.
Notes
- Do not overmix the batter to prevent tough pancakes; lumps are fine.
- Use fresh buttermilk for the best tangy flavor and rise.
- You can substitute the cinnamon or nutmeg with vanilla extract if preferred.
- Keep cooked pancakes warm in a preheated oven at 200°F (93°C) while making other batches.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
