Fluffy Pancakes Recipe
The fluffiest buttermilk pancakes, golden and melt-in-your-mouth, one-bowl simple, our rest-then-flip method beats every other quick recipe.
Servings: 4
Ingredients
- ¾ cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and mix. Set aside.
- Whisk egg and butter into the milk mixture and mix. Add flour mixture and whisk until lumps are gone. Let batter set for 10 minutes.
- Heat skillet to medium heat and spray with cooking spray. Pour ¼ cups of the batter onto the skillet and cook until bubbles appear on the top (2-3 minutes). Flip with a spatula and cook the other side until browned.
Video
Notes
How to Make Buttermilk
Store cooked pancakes, use wax or parchment paper between layers, and keep on the counter for 1-2 days, in the fridge for 2-3 days, or in the freezer for 2-3 months. See How to Freeze Pancakes for tips.
Reheat small portions in the microwave or larger portions in the oven.
Nutrition
Calories: 232kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 563mg | Potassium: 235mg | Sugar: 8g | Vitamin A: 310IU | Calcium: 117mg | Iron: 1.7mg