- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- Optional: Vanilla extract or other flavorings (e.g., cinnamon)
- Butter or oil for cooking
- Preheat Griddle or Pan: Preheat a griddle or a non-stick skillet over medium heat. You want the surface to be hot but not smoking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk (or milk and vinegar/lemon juice mixture), egg, melted butter, and any optional flavorings you’re using.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes tough.
- Let Batter Rest: Let the batter rest for about 5-10 minutes. This helps the gluten relax and results in fluffier pancakes.
- Cooking: Add a small amount of butter or oil to the griddle or skillet and spread it evenly. Pour about 1/4 cup of batter onto the cooking surface for each pancake. Cook until you see bubbles forming on the surface of the pancake and the edges look slightly set.
- Flip the Pancakes: Carefully flip the pancakes using a spatula. Cook for another 1-2 minutes on the other side, or until golden brown.
- Serve: Transfer the cooked pancakes to a plate and keep them warm. You can cover them with a clean kitchen towel to retain heat.
- Repeat: Continue the process with the remaining batter, adding more butter or oil to the griddle as needed.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, whipped cream, chocolate chips, or nuts.
Enjoy your delicious homemade pancakes!
cooking times may vary depending on your equipment and heat source, so it’s a good idea to cook a test pancake first to get the hang of it.