Buttermilk Pancakes

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Ingredients

  • 1 ½ cups all-purpose flour

  • 2 tbsp sugar

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ¼ cups buttermilk (or use 1¼ cup milk + 1 tbsp vinegar/lemon juice)

  • 1 large egg

  • 2 tbsp melted butter (plus more for the pan)

  • 1 tsp vanilla extract (optional but yum!)

    • 👩‍🍳 How to Make Buttermilk Pancakes:

    🔹 Step 1: Make the Batter

    1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

    2. In another bowl, mix buttermilk, egg, melted butter, and vanilla.

    3. Pour the wet ingredients into the dry and gently stir — don’t overmix! A few lumps are okay. Let the batter rest for 5–10 minutes.

    🔹 Step 2: Cook the Pancakes

    1. Heat a non-stick pan or griddle over medium heat and lightly grease with butter.

    2. Pour ¼ cup of batter for each pancake. Let it cook until bubbles form on top and the edges look set (about 2 minutes).

    3. Flip and cook the other side for another minute or until golden brown.

    🍯 Toppings & Serving Ideas:

    • Maple syrup, a classic!

    • Fresh fruits: berries, banana, or mango slices

    • A dollop of whipped cream or Greek yogurt

    • Add a few chocolate chips or blueberries to the batter for a twist

    ❤️ Human Touch:

    When I make these pancakes on a lazy Sunday, the whole house smells like warmth and childhood memories. My favorite part? That first bite — soft inside, a little crisp outside, and sweet from syrup. It's comfort food at its finest. 💛

    💡 Tips & Variations:

    • If your batter is too thick, add a splash of buttermilk.

    • Want a healthier version? Swap half the flour for whole wheat flour.

    • For extra fluffiness, separate the egg and whip the white, then fold it in at the end.

Nutrition Facts
3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.

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