For the past 2 years or so I have been on the hunt for the perfect pancake recipe. As someone who loves all things brunch, this search was one I took quite seriously. I was looking for a recipe which would yield the perfect pancake which was both fluffy and tasty. I’m glad to say that my search had been quite fruitful and after making my own few adjustments, I have come up with the perfect recipe for fluffy, buttermilk pancakes.
- 1 cup Flour
- 2 tsp Baking Powder
- Pinch of Salt
- 2 tbsp White Sugar
- 3/4 cup plus 2 tbsp buttermilk
- 1 Large Egg, beaten
- 2 tbsp Unsalted Butter, melted
- 1 tsp Pure Vanilla Extract
- Any type of vegetable oil to grease pan (I use olive oil)
Preparation time: 15 minutes
Cooking time: 15 minutes
- Combine dry ingredients (flour, baking powder, salt, and sugar) in a bowl.
- In a different bowl, combine wet ingredients (buttermilk, beaten egg, melted butter, and vanilla extract). Be careful not to scramble your egg by adding in very hot melted butter. I melt my butter and then let it sit for 1-2 minutes so it cools slightly before adding it to the other wet ingredients.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir until combined. The batter will be quite thick. Feel free to add extra buttermilk (or regular milk) if you feel it is too thick. Don’t over-stir the batter as this will result in tough-textured pancakes that are overly chewy and no one wants that!
- Let the batter sit for 5-10 minutes. Let me say that I usually skip this step because I usually forget, and I also become slightly impatient, so if you’re like me and also skip this step then don’t worry because your pancakes will still come out tasty and fluffy. But if you can, then do try to let the batter sit so all the ingredients can come together.
- Heat a non-stick pan on medium-low heat and coat it in oil. Use a ¼ or ⅓ measuring cup to scoop and drop the batter into the pan.
- Since everyone’s stoves are different, it’s difficult to say how long you should cook each side, but a good sign that the pancake is ready to be flipped is that bubbles will start to appear on the surface of the pancake. I usually cook each side for 3 minutes, but again, everyone will vary depending on your stove, pan type, pancake thickness, etc.
For me, no pancake is complete without the proper toppings. My favorites are homemade, whipped cream and fresh strawberries! I love using this recipe on long weekends or when I have friends over for brunch. I hope you give it a try and enjoy it as much as I do! As I always want to give credit where credit is due, my recipe is heavily based upon the one from Chocolate Chai so feel free to give her recipe a look as well!
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