Description
These Classic Fluffy Buttermilk Pancakes are my ultimate cozy breakfast recipe. Light, airy, and golden, they’re easy to make and perfect for family mornings or brunch gatherings.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups (300ml) buttermilk, cold
- 1 large egg, room temperature
- 3 tbsp unsalted butter, melted + extra for cooking
- 1 tsp vanilla extract
Instructions
- Whisk dry ingredients together in a large bowl.
- Whisk wet ingredients (buttermilk, egg, melted butter, vanilla) in another bowl.
- Fold wet into dry until just combined; do not overmix.
- Let batter rest 5–10 minutes.
- Heat greased griddle over medium heat; pour ¼ cup batter per pancake.
- Cook 2–3 mins until bubbles form, flip, cook 1–2 mins more.
- Keep warm or serve immediately with toppings of choice.
Notes
Use cold buttermilk for maximum fluffiness. Batter should be slightly lumpy. Pancakes can be frozen for later use and reheated in the toaster or oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg