Best pancake recipe ever! Super tall, light and fluffy, they don’t get all mushy when syrup is added, they are excellent for breakfast!
3/4 Cup buttermilk (see note for how to make buttermilk)
1 Cup all-purpose flour
2 Tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
2 Tbsp butter melted
1 tsp vanilla
Combine the dry ingredients in a bowl.
In a smaller bowl, whisk the buttermilk milk, egg, vanilla and melted butter together.
Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
The batter will be thick, don’t add any more liquid. LET THE BATTER SIT Let sit for 10 minutes, until you see bubbles in the batter
GENTLY spoon out (don’t pour out) 1/2 cup of batter and place it on a buttered grill or frying pan.
Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
- If you don’t have buttermilk on hand you can make some easily using this simple recipe!
- Combine 3/4 cup of milk and 2 tablespoons of vinegar in a small bowl for 10 minutes to make buttermilk. You won’t taste vinegar in the finished product.