Fluffy Pancakes
Enjoy fluffy, soft, and light pancakes that are perfect for breakfast or a snack, easily customizable with your favorite toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; the batter may be lumpy.
Cooking
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Serving
- Serve warm with your favorite maple syrup or toppings.
Notes
Don’t overmix the batter; it’s okay if it’s a bit lumpy. Ensure your griddle is hot enough before pouring the batter. For extra fluffiness, let the batter rest for about 5 minutes before cooking. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen with parchment paper between each pancake.