Description
Light and tender pancakes with a pleasant tang from buttermilk; perfect for busy breakfasts and casual brunches.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1 1/4 cups (300 ml) cold buttermilk
- 1 large egg
- 3 tbsp melted butter (cooled)
- 1 tsp vanilla
Instructions
- Whisk the dry ingredients together in a bowl.
- In another bowl, combine the wet ingredients.
- Pour the wet mixture into the dry ingredients and fold gently until just combined; let the batter rest for 5–10 minutes.
- Heat a nonstick skillet or cast-iron pan over medium heat.
- Spoon 1/4-cup portions of batter onto the skillet.
- Cook until bubbles form and edges set (about 2–3 minutes), then flip and cook for another 1–2 minutes until golden.
Notes
For best results, avoid overmixing the batter, and make sure to preheat your skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American