Light, fluffy buttermilk pancakes with a tender interior and lightly golden edges. This simple batter comes together quickly and makes a classic breakfast pancake.
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| Buttermilk Pancakes |
Servings: About 4
Prep Time: 10 minutes
Cook Time: About 15 minutes
Prep Time: 10 minutes
Cook Time: About 15 minutes
Ingredients:
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg
- 2 tablespoons vegetable oil
- 1¼ cups (299 grams) buttermilk
Buttermilk Substitute:
- 2 tablespoons vinegar
- Milk, enough to bring the total volume to 1¼ cups
Instructions:
- In a medium bowl, whisk together the flour, salt, sugar, baking soda and baking powder.
- Add the egg and vegetable oil.
- Pour in the buttermilk and stir just until the ingredients are combined. A few small lumps are fine; avoid overmixing.
- Preheat a skillet or griddle over medium heat and lightly grease if necessary.
- Using a ¼-cup measure, portion the pancake batter onto the hot skillet.
- Cook until bubbles begin to form and break on the surface and the edges start to look set.
- Flip and cook the second side until golden brown and cooked through.
- Serve immediately with butter and warm maple syrup.
Buttermilk Substitute: If you don't have buttermilk, place 2 tablespoons vinegar in a 2-cup liquid measuring cup. Add milk until the liquid reaches the 1¼-cup mark. Let stand for about 5 minutes before using.
Tip: For especially tender pancakes, stir the batter only until the dry ingredients are moistened. Overmixing develops the gluten and can make the pancakes tougher.
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