Ingredients
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Lumps are okay—don’t overmix!
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Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
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Serve immediately with syrup, fresh fruit, or your favorite toppings.
Notes
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Add-ins: Feel free to mix in chocolate chips, blueberries, or banana slices for added flavor and texture.
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Vegan: Use plant-based milk (like almond or oat) and substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
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Spiced: Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
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For fluffier pancakes, separate the egg and beat the egg white until stiff peaks form, then fold it into the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
