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Buttermilk Pancakes

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These buttermilk pancakes are soft, fluffy, and lightly tangy with a golden exterior and tender interior. Perfect for a comforting breakfast or weekend brunch.

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined.
  4. Heat a lightly greased non-stick pan over medium heat.
  5. Pour about ¼ cup batter for each pancake onto the pan.
  6. Cook until bubbles form and edges set, about 2–3 minutes.
  7. Flip and cook another 1–2 minutes until golden brown.
  8. Repeat with remaining batter.
  9. Serve warm with desired toppings.

Notes

  • Do not overmix to keep pancakes fluffy.
  • Use a buttermilk substitute if needed by adding lemon juice to milk.
  • Add fruits or chocolate chips for variation.
  • Store in the fridge for up to 3 days or freeze for 2 months.
  • Reheat in a skillet, toaster, or microwave.

Nutrition

Find it online: https://thefamilycooking.com/buttermilk-pancakes/