Fluffy Buttermilk Pancakes
Fluffy Buttermilk Pancakes are a breakfast favorite that will elevate your mornings. With a light and airy texture complemented by a rich, tangy flavor, these pancakes are perfect for any occasion. Whether served with maple syrup or topped with fresh fruit, each bite is a delightful experience. Easy to make and customizable with your favorite mix-ins, they promise to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 servings (4 pancakes) 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter (melted)
- 2 tbsp granulated sugar
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the egg, then mix in melted butter and buttermilk until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; some lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat (about 350°F/175°C) and lightly grease it with butter.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown (about another minute).
- Serve warm with maple syrup or your favorite toppings.
Nutrition
- Serving Size: 1 pancake (approx. 60g)
- Calories: 123
- Sugar: 3g
- Sodium: 226mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 32mg
Keywords: - For extra fluffiness, let the batter rest for about 10 minutes before cooking. - Customize your pancakes by adding blueberries, nuts, or chocolate chips to the batter. - Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.