Classic Homemade Buttermilk Pancakes
These fluffy, golden pancakes are the perfect way to start a slow weekend morning with your loved ones.
recipesbynani.comThere is something so comforting about the smell of pancakes cooking on the stove. This recipe is a staple in my kitchen because it uses simple pantry ingredients and results in the fluffiest pancakes every single time.
My best tip for success is to avoid overmixing the batter. Just stir it until the flour streaks disappear, even if there are a few small lumps left, because that keeps them light and tender instead of tough.
🧺 Ingredients
- 1 and 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
👩🍳Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 2
In a separate medium bowl, whisk the buttermilk, egg, and melted butter together until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- 4
Heat a lightly oiled griddle or nonstick pan over medium heat.
- 5
Scoop about one quarter cup of batter onto the pan for each pancake.
- 6
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- 7
Serve warm with your favorite syrup or fresh fruit.
💡 Tips
You can store leftover pancakes in an airtight container in the fridge for up to three days. To reheat them, just pop them in the toaster or a warm oven for a few minutes. If you want to make them ahead, they freeze beautifully in a freezer bag for up to one month.
Made this recipe? Let us know how it went.
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