Soft Buttermilk Pancakes
Tall, tender buttermilk pancakes cooked on a griddle until golden, with a mild tang.
Equipment
- Large bowl
- Whisk
- Nonstick skillet or griddle
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/2 cup more
- 1 tbsp baking powder plus 1/2 teaspoon
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup buttermilk plus 1/4 cup more, or milk with 1 tablespoon vinegar
- 1 large egg
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp butter or oil for the pan
Instructions
Cooking
- Whisk. Combine the flour, baking powder, sugar, and salt in a large bowl.
- Mix. Beat the egg with the buttermilk, melted butter, and vanilla, then stir into the dry mix until just combined. Rest 5 minutes.
- Heat. Warm a lightly greased nonstick skillet or griddle over medium heat.
- Cook. Pour 1/4 cup of batter per pancake and cook 2 to 3 minutes until bubbles form, then flip and cook 1 to 2 minutes.
- Serve. Stack and top with butter and syrup.
Notes
Substitutions: Use milk with 1 tablespoon of vinegar in place of buttermilk.
Tips: Do not overmix and rest the batter for 5 minutes.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition is calculated for pancakes without syrup.