Description
Delicious and fluffy buttermilk pancakes perfect for breakfast.
Ingredients
Scale
- 1 egg
- 1 cup buttermilk
- 3 Tbsp canola oil or melted butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 Tbsp sugar
Instructions
- In a mixing bowl, whisk together all the dry ingredients and make a well in the center.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy—don’t overmix.
- Let the batter rest for about 10 minutes to allow it to thicken and the gluten to relax.
- Heat a lightly greased griddle or skillet over medium heat. Using a cookie or muffin scoop, pour the batter onto the hot surface.
- Cook until bubbles form on the top and the edges look set, then flip and cook the other side until golden brown. Serve warm.
Notes
- Resting the batter helps create a softer pancake.
- For extra flavor, consider adding vanilla extract or blueberries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg