👩🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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2
In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk, cooled melted butter, and vanilla extract (if using).
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3
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix. Let the batter rest for 5-10 minutes.
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4
Heat a non-stick griddle or heavy-bottomed pan over medium heat. Lightly grease with butter, wiping away any excess.
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5
Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, until bubbles form on the surface and edges are set, and the underside is golden brown.
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6
Flip pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Transfer to a warm oven (200°F / 95°C) to keep warm while cooking remaining batter.
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7
Serve immediately with your favorite toppings like butter and maple syrup.
💡 Notes
For best fluffiness, ensure your baking powder and soda are fresh. If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using. Do not overmix the batter; lumps are fine!
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
8g
Total Fat
10g
Saturated Fat
6g
Carbs
40g
Fiber
2g
Sugar
10g
Sodium
350mg
Cholesterol
60mg
