Description
These Perfect Fluffy Buttermilk Pancakes are tender, airy, and golden. Perfect for a cozy family breakfast, they are easy to make and delightfully comforting. Serve warm with syrup, fresh berries, or whipped cream for a magical morning.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cups (300ml) buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Combine buttermilk, egg, melted butter, and vanilla in another bowl.
- Pour wet ingredients into dry and stir gently until combined; batter should be slightly lumpy.
- Let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat; grease lightly.
- Pour ¼ cup of batter per pancake onto the pan.
- Cook until bubbles form and edges set, then flip and cook another 1–2 minutes.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Serve warm with toppings of your choice.
Notes
Don’t overmix the batter for tender pancakes. Use medium heat to avoid burning. Leftovers store in the fridge for 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg