Buttermilk Pancakes Recipe: Fluffy and Tangy
Classic Buttermilk Pancakes with fluffy texture and tangy flavor.
Ingredients
- Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- Cooking:
- Butter or oil for skillet
- Optional: Fresh berries maple syrup
- Suggested Pairings: Bacon coffee
Instructions
- Whisk flour, sugar, baking powder, baking soda, salt. Mix buttermilk, egg, butter, vanilla. Combine; don’t overmix. Taste and adjust the seasoning.
- Heat skillet, grease lightly. Pour 1/4 cup batter per pancake.
- Cook 2–3 minutes until bubbles form, flip, cook 1–2 minutes.
- Serve on a white ceramic plate with berries, syrup, coffee.
Notes
- Use fresh buttermilk for the best texture.
- Store in the fridge for 3 days or freeze for 2 months.
- Try gluten-free or blueberry variations.
- Pair with eggs.