Breakfast Pancakes
"Make fluffy breakfast pancakes with this easy recipe. Perfectly golden and delicious. Try them topped with your favorite syrup!"
Equipment
- - Mixing bowls
- - Whisk
- - Skillet or griddle
Ingredients
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 dash salt
- 1 egg
- 1 teaspoon lemon juice
- 1 tablespoon butter or as needed
Instructions
- Gather all ingredients.
- Overhead shot of measured ingredients gathered for pancakes
- Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar.
- Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- Overhead shot of a mixing bowl with pancake batter being stirred with a whisk
- Whisk egg and lemon juice together in a separate bowl; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Overhead shot of a mixing bowl with pancake batter
- Heat a large skillet over medium heat and grease with the butter.
- Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
- Overhead closeup of pancakes being cooked on a griddle
- Flip with spatula and brown the other side, about 2 more minutes.
- Overhead shot of three pancakes cooking on a griddle
- Enjoy your delicious breakfast pancakes!
Notes
These breakfast pancakes are fluffy and flavorful. Letting the batter rest helps create light and airy pancakes. Customize with toppings.