Description
Fluffy and delicious buttermilk pancakes for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, and melted butter.
- Combine wet and dry ingredients, mixing until just combined.
- Heat a skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with syrup or toppings of your choice.
Notes
- For thicker pancakes, add more flour.
- For thinner pancakes, add more buttermilk.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: buttermilk pancakes, pancakes, breakfast