Classic Buttermilk Pancakes

Ingredients

• 1 ½ cups all-purpose flour
• 3 tablespoons sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. Whisk the dry ingredients. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Mix the wet ingredients. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
3. Combine gently. Pour the wet mixture into the dry ingredients and stir until just combined — a few lumps are fine. Over-mixing makes tough pancakes.
4. Rest the batter. Let it sit for 5 minutes. This allows the baking powder to activate and creates fluffier pancakes.
5. Cook. Heat a non-stick pan or griddle over medium heat. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook 1–2 minutes more.
6. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Tips

Substitutions & variations

• No buttermilk? Add 1 tablespoon of lemon juice to 1 ¼ cups of regular milk. Let it sit 5 minutes.
• Gluten-free: Swap in a 1:1 gluten-free flour blend.
• Blueberry pancakes: Fold ¾ cup fresh blueberries into the batter after mixing.
• Chocolate chip: Add ½ cup chocolate chips to the batter.