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Fluffy Buttermilk Pancakes

A delightful stack of light and airy pancakes that make breakfast feel special on any morning.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
For Cooking
  • Cooking spray or extra butter for the pan For greasing the griddle

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, whisk together the buttermilk, egg, and melted butter until the mixture is smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently mix until just combined—be careful not to overmix; it’s okay if there are a few lumps.
  4. Heat a non-stick griddle or skillet over medium heat and lightly grease it with cooking spray or extra butter.
Cooking
  1. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
  2. Serve the pancakes warm with your favorite toppings.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the toaster or microwave. For longer storage, freeze with parchment paper in between for up to 2 months.