Buttermilk Pancakes Recipe
These fluffy buttermilk pancakes are a breakfast classic. Made with tangy buttermilk, they have a light, airy texture and golden-brown finish. Whether served with butter and syrup or fresh fruit, these pancakes are perfect for a cozy weekend morning.
Equipment
- Mixing bowls
- Whisk
- Griddle or Non-stick Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- Two cups all-purpose flour
- Two tablespoons sugar
- Two teaspoons of baking powder—make that fluff happen
- One teaspoon baking soda—baking powder's sidekick
- 1/2 teaspoon salt—trust me it's a game-changer
- Two cups buttermilk—the tangier the better!
- Two large eggs—the team players
- 1/4 cup melted butter—liquid gold baby!
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare the wet ingredients: In another bowl, whisk the buttermilk, egg, and melted butter.
- Combine: Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Cook: Heat a griddle or non-stick skillet over medium heat and add a little butter. Pour ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look dry, then flip and cook the other side for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with your choice of toppings.