Buttermilk Pancakes

Buttermilk pancakes are a breakfast classic that embodies comfort and indulgence. What sets them apart is their irresistibly fluffy texture, achieved by the reaction between buttermilk and baking powder. This combination creates a light and airy pancake that’s both tender and flavorful.
Each bite of a buttermilk pancake offers a perfect balance of richness and a subtle tang from the buttermilk. Whether served with a pat of butter, a drizzle of maple syrup, or topped with fresh fruit, buttermilk pancakes are a versatile and delicious choice for any morning. Their warm, comforting nature makes them a beloved staple, ideal for a relaxing breakfast or a special brunch with loved ones.

​Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted (plus extra for cooking)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix Wet Ingredients:
   • In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract (if using).
3. Combine:
   • Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be lumpy, but that’s okay. Avoid over-mixing to keep the pancakes fluffy.
4. Preheat the Skillet:
   • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes:
   • For each pancake, pour about 1/4 cup of batter onto the skillet. Spread it slightly into a circle if needed.
   • Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
   • Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
6. Serve:
   • Keep pancakes warm in a low oven while cooking the remaining batter, or serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

Tips:

• Rest the Batter: Let the batter rest for about 5 minutes before cooking to allow the flour to fully absorb the liquid for fluffier pancakes.
• Heat Control: Adjust the heat as needed to avoid burning the pancakes. Medium to medium-low heat is usually best.
• Avoid Over-Mixing: The batter should be lumpy; over-mixing can result in tough pancakes.

Enjoy these light, fluffy buttermilk pancakes for a classic and comforting breakfast!