Description
A simple and quick recipe for fluffy buttermilk pancakes using just five basic ingredients, perfect for busy weeknights or lazy mornings.
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- 1 ¼ cups buttermilk (300ml)
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 teaspoon vanilla extract
- Optional: ½ teaspoon cinnamon
- Optional: fresh berries or chocolate chips
Instructions
- Mix the flour, baking soda, and salt in a large bowl. Sift if desired to avoid lumps.
- In a separate bowl, beat the egg and whisk in the buttermilk and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour batter onto the skillet using a ladle or ¼ cup measuring cup, avoiding overcrowding.
- Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden and cooked through.
- Keep cooked pancakes warm in a 200°F (90°C) oven if making a large batch.
- Serve immediately with toppings like maple syrup, fresh fruit, or yogurt.
Notes
Do not overmix the batter to keep pancakes tender. Use room temperature eggs and buttermilk for best rise. Test pan heat by sprinkling water drops before cooking. Butter adds flavor but burns faster than oil. Mix dry ingredients ahead of time if desired. Freeze leftovers separated by parchment paper and toast to reheat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 3
- Sodium: 300
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 7
Keywords: buttermilk pancakes, fluffy pancakes, easy breakfast, 5-ingredient recipe, quick pancakes, weeknight dinner, kid-friendly pancakes