Fluffy Buttermilk Pancakes
Soft, golden buttermilk pancakes with a light, airy crumb and a gentle tang. Perfect for both weekend mornings and make-ahead breakfasts.
Ingredients
Ingredients
Dry Ingredients
- 1 ½ cups (187 g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted, cooled
- 1 teaspoon pure vanilla extract
Instructions
Instructions
Mix the Batter
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined. A few small lumps are fine. If the batter seems too thick to pour, add 1 to 2 tablespoons more buttermilk.
Cook the Pancakes
- Lightly coat a nonstick skillet or griddle with cooking spray and heat over medium heat.
- Pour ⅓ cup batter onto the hot surface, spreading gently to about 4 inches wide.
- Cook 3 to 4 minutes until bubbles form and the edges look set and golden.
- Flip carefully and cook another 3 to 4 minutes until the second side is golden brown.
- Wipe the pan clean between batches and repeat with remaining batter.