Post Views: 95

This EASY pancake recipe makes perfectly sweet FLUFFY pancakes that will float right into your mouth! Course Breakfast Cuisine American, British

  • Prep Time 5 minutes
  • Cook Time 5 minutes
  • Total Time 10 minutes
  • Servings 5 pancakes
  • Calories 248kcal
  • Author John Kanell

Ingredients

  • 1 1/3 Cups all-purpose Flour 160g
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 egg large
  • 4 tbsp butter melted
  • 1 cup buttermilk
  • 2 Teaspoons vanilla extract

Instructions

  1. Sift the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside.
  2. Melt the butter in a small bowl. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter.
  3. Add the wet mixture to the dry and mix until combined.
  4. Place a pat of butter in a large pan over medium-high heat. Once melter and bubbling add about 1/3 to 1/2 cup of batter for each pancake.
  5. Cook for a few minutes until golden then flip oven and cook an additional minute. Add more butter as you make additional pancakes.

Video

https://youtube.com/watch?v=9zCVCL4V8JQ%3F

Notes

Although they’re best right out of the pan you can make a big batch of pancakes and enjoy them for a few days afterwards. Wrap them up once they’re room temp and place in fridge. Pop them into the microwave in a covered dish on a low setting and they’ll be warm and delicious.!Don’t over-mix the batter. It’s really just getting mixed until it comes together. If you see a few pumps don’t worry. They’ll disappear when cooking.

PRO TIPS FOR THIS RECIPE

  • DON’T over-mix you batter! Those little lumps are fine and will dissolve when the pancakes cook.
  • You can DOUBLE or triple this recipe for more pancakes!
  • No buttermilk? No problem! Add a tablespoon of white vinegar or lemon juice to your milk, mix and set aside.
  • The best pancakes come from using room temperature wet ingredients. If possible get the milk and egg out early but if you’re in a rush just zap them in the microwave for a minute after mixing together.
  • If you’re microwaving butter cover the bowl with a small plate. The water in the butter will steam up and explode, splattering butter all over the microwave. You should of course always use 50% power when melting butter but better safe than sorry!
  • If you’re adding berries, chocolate chips or thinly sliced apple, place them in the batter at the final stage and when you’re mixing the wet and dry together.

Nutrition

Serving: 1Pancake | Calories: 248kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 290mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 410IU | Calcium: 67mg | Iron: 1mg*Nutrition Disclaimer