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Classic Buttermilk Pancakes

Buttermilk pancakes
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5 from 2 reviews

This buttermilk pancakes recipe comes out lusciously light and fluffy! The perfect classic recipe for a lazy weekend breakfast.

Ingredients

Scale
  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 tablespoons neutral oil (like grapeseed, vegetable or canola)

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the buttermilk and neutral oil.
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  5. Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup. Store leftovers refrigerated for 5 days or frozen for up to 3 months.

Find it online: https://www.acouplecooks.com/buttermilk-pancakes/