Description
A simple and forgiving recipe for light, tender, and fluffy buttermilk pancakes made with just five ingredients, perfect for quick and comforting breakfasts.
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- 1 ¼ cups buttermilk (300ml) or 1 cup milk + 1 tablespoon lemon juice/vinegar (let sit 5 minutes)
- 1 large egg
- 1 teaspoon baking soda
- 2 tablespoons sugar
- Optional: pinch of salt
- Optional: ½ teaspoon vanilla extract
Instructions
- Mix the flour, baking soda, sugar, and salt (if using) in a mixing bowl.
- In a separate bowl, beat the egg lightly, then add the buttermilk and vanilla extract if using; stir well.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined; lumps are okay.
- Heat a non-stick skillet or griddle over medium heat for about 3 minutes until water droplets dance and evaporate quickly.
- Lightly grease the skillet with butter or oil.
- Pour ¼ cup batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook another 1-2 minutes until golden brown.
- Repeat with remaining batter, keeping cooked pancakes warm on a plate tented with foil.
- Serve immediately with butter, maple syrup, fresh fruit, or desired toppings.
Notes
Do not overmix the batter to avoid tough pancakes; let the batter rest 5-10 minutes if possible for better texture. Use fresh baking soda for best rise. Cook on medium heat and lightly grease the pan. Keep cooked pancakes warm in a 200°F (90°C) oven if making a large batch.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: About 1 pancake (1/6
- Calories: 190
- Sugar: 4
- Sodium: 210
- Fat: 5
- Saturated Fat: 2.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: buttermilk pancakes, fluffy pancakes, easy breakfast, 5-ingredient pancakes, quick pancakes, weeknight breakfast