Description
Enjoy these Tender Buttermilk Pancakes, fluffy and buttery, perfect for family breakfasts. This easy recipe makes cozy mornings extra special with every bite.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups (300ml) buttermilk, room temperature
- 1 large egg
- 3 tbsp unsalted butter, melted + extra for pan
- 1 tsp vanilla extract
Instructions
- Whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla.
- Pour wet into dry ingredients; fold gently until just combined.
- Heat skillet over medium heat; brush with butter.
- Pour ¼ cup batter per pancake; cook 2–3 min until bubbles appear.
- Flip; cook 1–2 more minutes. Repeat.
Notes
- Don’t overmix; a few lumps are fine.
- Rest batter 5 minutes for extra fluffiness.
- Store leftovers in fridge up to 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg