Fluffy Homemade Buttermilk Pancakes
A delightful breakfast classic known for its light and airy texture, perfect for any occasion.
Servings: 4 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Non-stick Skillet
- Whisk
- Spatula
- Ladle
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Provides structure and stability for fluffy pancakes.
- 1 tablespoon Baking Powder Essential for achieving fluffy texture.
- ½ teaspoon Baking Soda Works with buttermilk for lift.
- 2 tablespoons Granulated Sugar Adds sweetness to balance the tang of buttermilk.
- ½ teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Buttermilk Adds rich flavor and moisture.
- 1 large Egg Acts as a binding agent.
- 2 tablespoons Unsalted Butter Melted, adds flavor and helps in cooking.
Optional Flavorings
- 1 pinch Cinnamon or Nutmeg Optional for extra flavor.
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar, and salt. Whisk until there are no lumps.
- In another bowl, whisk together the wet ingredients: buttermilk, egg, and melted butter. Ensure the butter is not too hot.
- Gradually pour the wet mixture into the dry ingredients, gently folding with a spatula. Do not overmix; a few lumps are fine.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Transfer pancakes to a plate and keep warm in a low oven if making multiple batches. Serve with toppings of your choice.
Notes
For variations, consider adding chocolate chips, berries, or nuts to the batter. You can also substitute half of the flour with whole wheat flour for a healthier option.