Description
These Best Buttermilk Pancakes are fluffy, light, and delicious with perfectly crispy edges. Made with simple ingredients like buttermilk, eggs, and flour, this recipe guarantees the perfect pancake every time. Whether for a special breakfast or a weekend brunch, these pancakes are sure to impress!
Ingredients
- 1 cup buttermilk (or milk + 1 tablespoon vinegar as a substitute)
- 1 large egg
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix together buttermilk, egg, sugar, melted butter, and vanilla.
- Combine: Gently stir the dry ingredients into the wet ingredients until just combined. It's okay if there are lumps—don’t overmix!
- Rest the Batter: Let the batter sit for 30 minutes to relax the gluten and enhance fluffiness.
- Cook Pancakes: Heat a skillet over medium-low heat and lightly grease with butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and the edges set, then flip and cook for 1-2 more minutes.
- Serve: Serve hot with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Variations: Add-ins like chocolate chips, bananas, or blueberries are a great way to customize your pancakes.
- Vegan Option: Use a flax egg and dairy-free milk to make this recipe vegan-friendly.
- Spiced Pancakes: Add cinnamon, nutmeg, or pumpkin spice to the batter for a cozy fall twist.
- Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or regular oven at 325°F for 5-7 minutes.
- Freezing: Freeze cooled pancakes for up to 2 weeks. Reheat in the toaster.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
