Fluffy, golden buttermilk pancakes are a breakfast favorite, and making them from scratch is simpler than you think. Here’s a foolproof recipe to achieve that perfect balance of tender, moist layers with a slight tang.
Ingredients:
1 ½ cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 ¼ cups buttermilk, 1 large egg (lightly beaten), 3 tbsp melted butter, and 1 tsp vanilla extract.
Steps:
1. Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
2. Combine wet ingredients: In another bowl, beat the egg, then stir in buttermilk, melted butter, and vanilla.
3. Blend batters: Pour the wet mixture into the dry ingredients. Stir *just until combined*—overmixing leads to tough pancakes. A few lumps are okay!
4. Rest the batter: Let it sit for 5 minutes to allow the baking powder to activate, resulting in fluffier pancakes.
5. Cook: Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges set, then flip and cook until golden brown (1-2 minutes per side).
6. Serve: Stack warm pancakes, drizzle with maple syrup, or add fresh berries and butter.
Tips: For extra flavor, add a pinch of cinnamon or chocolate chips to the batter. Keep cooked pancakes warm in a 200°F oven while frying the rest. Enjoy your homemade, deliciously simple breakfast!
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