Description
Enjoy the warmth of freshly made fluffy pancakes with a golden-brown edge and soft center. This easy, old-fashioned recipe is perfect for breakfast and works great for weekends or special occasions.
Ingredients
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs, room temperature
1 and 1/4 cups buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
1 tablespoon melted unsalted butter, plus more for cooking
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the eggs until smooth, then stir in the buttermilk and melted butter.
Pour the wet ingredients into the dry ingredients and gently fold just until combined. A few lumps are okay—do not overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Spoon about 1/4 to 1/3 cup of batter per pancake onto the hot skillet.
Cook for about 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Repeat with remaining batter. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or berries.
Notes
Use fresh baking powder for optimal lift.
Don’t overmix the batter to avoid tough pancakes.
If the pancakes are browning too quickly, reduce the heat slightly.
Store leftover pancakes in an airtight container and reheat in the oven for a crispy result.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
- Method: Stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg