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Fluffy Buttermilk Breakfast Pancakes

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These Fluffy Buttermilk Breakfast Pancakes are a simple, satisfying breakfast option that is light, airy, and perfect for a delightful morning meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Substitute with regular milk mixed with vinegar or lemon juice if necessary.
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
Cooking Ingredients
  • as needed tablespoons additional butter or oil for cooking

Method
 

Preparation
  1. In a sizable bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until everything is well mixed.
  2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until smooth.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently stir until just combined; a few lumps are fine.
  4. Let the batter sit for about 5-10 minutes to activate the baking powder.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Cooking
  1. Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
  2. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown. Keep the pancakes warm while you repeat with the remaining batter.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 5g

Notes

Serve with maple syrup, fresh fruits, or a sprinkle of powdered sugar. These pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
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