Description
These Easy Fluffy Buttermilk Pancakes are soft, airy, and perfect for family breakfasts. Made with simple ingredients and a few kitchen secrets, they turn any morning into a cozy, delicious memory. Enjoy them with butter, maple syrup, and fresh fruit for the ultimate comfort breakfast.
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- 3½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp sugar
- 1¼ cups (300ml) buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix buttermilk, egg, melted butter, and vanilla extract.
- Fold wet ingredients into dry ingredients until just combined. Leave lumps.
- Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet over medium-low and grease lightly.
- Pour ¼ cup batter per pancake. Cook until bubbles form, then flip.
- Keep cooked pancakes warm in a low oven until serving.
Notes
Don’t overmix the batter; lumps are okay. Add fruit, chocolate chips, or cinnamon for variation. Store leftovers in the fridge up to 3 days or freeze up to 2 months. Reheat in a toaster or oven to maintain fluffiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg