Description
Fluffy and light buttermilk pancakes made in one bowl, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, egg, and melted butter in a separate bowl. Add vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Using a measuring cup, pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve warm with toppings like fresh fruit, syrup, or whipped cream.
Notes
Avoid overmixing the batter to keep pancakes fluffy. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
