There’s nothing quite like a stack of classic buttermilk pancakes — soft, airy, and just the right balance of tangy and sweet. The buttermilk reacts with the baking soda to create that signature fluffiness, while a touch of melted butter adds richness. These pancakes are a weekend breakfast favorite, especially topped with seasonal ripe farmers market fruit, a drizzle of maple syrup, or a pat of creamy butter.
INGREDIENTS:
1 1/4 cups flour
2 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/2 cups buttermilk
2 tablespoons melted butter
METHOD:
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, whisk egg and melted butter into buttermilk.
Pour the wet mixture into the dry ingredients and whisk until the lumps are gone.
Heat a large skillet or grill over medium heat, and coat with cooking spray. Pour 1/4 cup of batter per pancake onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
If the batter seems to be too thick, add a little more buttermilk and mix well.
Serve warm with your favorite fresh fruit or syrup.
