Simple Homemade Pancakes
This recipe provides simple instructions for making classic homemade buttermilk pancakes. With minimal ingredients and straightforward steps, you can create a batch of fluffy, golden pancakes perfect for breakfast or brunch in under 30 minutes.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or fork
- 1 Non-Stick Skillet or Griddle
- 1 1/4 cup Measuring Cup For portioning batter
- 1 Spatula For flipping pancakes
Ingredients
Main
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
Instructions
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
- Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
Notes
Avoid overmixing the batter; a few lumps are fine and result in tender pancakes. Overmixing develops the gluten and can make them tough. Ensure your griddle is properly heated before adding batter; a quick test is to sprinkle a few drops of water – they should sizzle and evaporate quickly. Don't crowd the pan, cook in batches for best results. Keep cooked pancakes warm in a low oven (like 200°F or 90°C) on a wire rack set inside a baking sheet while you finish the batch.