Buttermilk Pancakes
Fluffy, golden buttermilk pancakes made from scratch, perfectly tender and easy to make with just a few pantry staples.
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 1⅓ cups buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- Maple syrup, for serving
Instructions
- In a large bowl, sift together the flour, baking powder, kosher salt, and granulated sugar. Set aside.
- In a medium bowl, whisk together the buttermilk, large egg, and melted butter until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until everything is incorporated. The batter will be slightly lumpy; do not overmix. If the batter is too thick to pour easily, add a little more buttermilk and stir gently.
- Spray a nonstick skillet or griddle with cooking spray and place it over medium heat (about 300°F if using a griddle).
- Once the pan is hot, use a ⅓-cup measuring cup to pour the batter into the pan. Spread it gently into a 4-inch circle if needed.
- Cook the pancake until bubbles form on the surface and begin to pop, and the edges look set.
- Flip the pancake carefully and cook until the other side is golden brown and the center is cooked through.
- Wipe out the pan with a paper towel between batches, reapply cooking spray, and repeat with the remaining batter.
- Serve warm with maple syrup.