Home Made Pancakes
These fluffy American-style pancakes use basic pantry staples — flour, eggs, milk, and butter — and cook up golden in under 20 minutes. The key to a light result is not overmixing the batter once the wet and dry ingredients come together. Serve stacked with maple syrup, fresh berries, or whipped cream.
Equipment
- Large Mixing Bowl
- Whisk
- Non-stick skillet
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup all-purpose flour use organic if possible
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt preferably sea salt
- 1 cup buttermilk room temperature
- 1 large egg free-range, beaten
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet over medium heat. Lightly grease it with a bit of butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side until golden brown, another 2-3 minutes.
- Repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
Notes
- For a dairy-free version, substitute buttermilk with almond milk and add a tablespoon of lemon juice.
- Keep cooked pancakes warm in a preheated oven at 200°F (93°C) on a baking sheet until all are ready to serve.
Nutrition
Calories: 246kcalCarbohydrates: 33gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 616mgPotassium: 135mgFiber: 1gSugar: 9gVitamin A: 341IUCalcium: 141mgIron: 2mg
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