Description
Fluffy buttermilk pancakes dance with golden perfection, promising a breakfast symphony of comfort and flavor. Light, airy layers promise delightful mornings that sparkle with homemade warmth while tempting hungry souls to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1 1/4 cups (300 milliliters) buttermilk
- 1 egg
Leavening and Seasoning:
- 3 1/2 teaspoons (17.5 milliliters) baking powder
- 1 teaspoon (5 milliliters) salt
- 1 tablespoon (15 milliliters) white sugar
Fat and Liquid:
- 3 tablespoons (45 milliliters) melted butter
Instructions
- Sift dry ingredients – flour, baking powder, salt, and sugar – into a spacious mixing bowl, ensuring a uniform blend.
- Create a central cavity in the dry mixture, then gently incorporate buttermilk, egg, and melted butter, stirring until the batter achieves a smooth, lump-free consistency.
- Prepare a griddle or non-stick skillet by lightly coating with oil and heating to medium-high temperature (approximately 375°F), allowing the surface to become evenly warm.
- Carefully ladle or pour batter onto the heated surface, forming circular pancakes about 4 inches in diameter, maintaining consistent spacing between each.
- Monitor pancakes closely, watching for bubbles forming across the surface and edges turning slightly matte, which indicates the ideal moment to flip.
- Flip pancakes with a swift motion, cooking the reverse side until golden brown and achieving a uniform color across the entire surface.
- Transfer freshly cooked pancakes to a warm serving plate, maintaining their temperature and preventing moisture buildup by avoiding stacking immediately.
- Repeat the cooking process with remaining batter, adjusting heat as necessary to prevent burning and ensuring consistent pancake quality.
- Serve immediately with preferred toppings like maple syrup, fresh berries, or whipped cream for optimal flavor and texture.
Notes
- Achieve fluffier pancakes by avoiding overmixing the batter, which can develop gluten and make them tough.
- Substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice if unavailable.
- Let the batter rest for 5-10 minutes before cooking to allow flour to absorb liquid and create more tender pancakes.
- For gluten-free option, replace all-purpose flour with a 1:1 gluten-free flour blend, ensuring even consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg