Fluffy Buttermilk Pancakes with Maple Syrup

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Steps

1. 1 In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. 2 In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until combined.
3. 3 Pour wet ingredients into dry ingredients and stir just until moistened.
4. 4 Heat a lightly greased skillet over medium heat.
5. 5 Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form, then flip and cook until golden.
6. 6 Serve immediately with warm maple syrup.

Equipment

• Large bowl
• Whisk
• Skillet or griddle

Variations

• Add blueberries or chocolate chips to the batter for a twist.

Substitutions

• If you don't have buttermilk, use 1 tablespoon of lemon juice or vinegar mixed with enough milk to make 1 1/4 cups.

Pairings

• Fresh fruit salad
• Hot coffee or tea

Nutrition

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Use a non-stick skillet for easier flipping.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.

Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw and reheat in a toaster or oven.

Serving Suggestions

• Top with fresh berries and a dollop of whipped cream.
• Serve with crispy bacon or sausage on the side.

FAQ