Description
These Ultra-Fluffy Buttermilk Pancakes are a quick and easy breakfast treat, light and airy with a tender crumb. Perfectly golden and delicious, they’re made with classic ingredients and whipped up in just 15 minutes, making them ideal for busy mornings or weekend brunches.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix; lumps in the batter are perfectly fine and help keep the pancakes fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then carefully flip and cook the other side for 1-2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes immediately with syrup, fresh fruit, or your favorite toppings for a delicious breakfast.
Notes
- Do not overmix the batter; lumps will help keep pancakes fluffy.
- Use a non-stick skillet or griddle for even cooking and easy flipping.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- For extra fluffy pancakes, make sure your baking powder is fresh and active.
- Customize with add-ins like blueberries or chocolate chips for variety.
