I’m a breakfast food person. I could eat breakfast three times a day and I’d be a happy camper. However, I can barely grab my coffee as I’m running out the door during the week. So, I really look forward to my weekend breakfasts!
This recipe makes a classic buttermilk pancake – light, fluffy and barely sweet. This recipe will become your new favorite because it’s quick and requires only a few ingredients. You can even mix the dry ingredients ahead of time and add the wet ingredients in the morning.
Buttermilk is a must for this recipe because it will give you the extra fluff in your pancakes. I used to make pancakes with regular milk. Once I tried buttermilk? I will never go back. I promise you, it’s worth the extra purchase at the grocery store. My local big box grocer sells 16 ounce containers and they’re a breeze to use up. Make pancakes on Saturday AND Sunday, or make fried chicken for dinner. Easy!
If you don’t have buttermilk on hand, do not despair! Here’s an easy substitute. In your measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
For variety, add blueberries, pecans, or even a dash of cinnamon to your batter. Variety of pancakes is the spice of life (that’s how it goes, right?).
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want. You don't want to over-mix the batter because this is what makes the pancakes light and fluffy. (Don't worry, if you do over-mix, your pancakes will still taste great but they won't have as much lift when they cook.)
Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
Measure about 1/3 cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.