Brunch Bliss: Fluffy Pancake Recipe
A classic recipe for light, airy, and utterly delicious buttermilk pancakes, perfect for a leisurely brunch. This recipe yields perfectly fluffy pancakes every time.
Ingredients
- 1.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. Flip and cook for another 1-2 minutes until cooked through.
- Serve immediately with your favorite toppings.
Notes
For extra fluffiness, don't overmix the batter; a few lumps are fine. Let the batter rest for 5-10 minutes before cooking. Serve with fresh berries, warm maple syrup, or a dollop of whipped cream for an indulgent treat. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.