Print

Classic Buttermilk Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy buttermilk pancakes that are light, delicious, and perfect for breakfast.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • Additional butter or oil for cooking

Instructions

  1. Mix the Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  2. Whisk the Wet Ingredients: In another bowl, whisk together the buttermilk, egg, and melted butter.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat the Skillet: Heat a skillet over medium heat and grease it with butter or oil.
  5. Pour the Batter: Pour 1/4 cup of batter for each pancake onto the skillet.
  6. Cook Until Bubbles Form: Cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Serve and Enjoy: Serve warm with syrup or toppings of your choice.

Notes

Add a teaspoon of vanilla extract or mix in chocolate chips for variations. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://recypez.com/buttermilk-pancakes-3/

Scroll to Top