There’s nothing quite like a stack of warm, fluffy pancakes to brighten any morning. This recipe delivers perfectly golden, tender pancakes with that classic buttermilk tang, making them an ideal canvas for your favorite toppings. Whether it’s a leisurely weekend brunch or a special breakfast treat, these pancakes are incredibly easy to whip up and guarantee smiles around the table. Served with juicy berries and a generous drizzle of rich maple syrup, this is the quintessential comfort breakfast everyone craves.
Ingredients:
For the Fluffy Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk (see tip for substitute)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the griddle/pan
For Serving & Toppings:
- 1 cup fresh or frozen raspberries (or mixed berries)
- Maple syrup, warm
- Optional: whipped cream, extra butter, powdered sugar
Step-by-Step Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. It’s okay if there are a few small lumps; overmixing will result in tough pancakes.
- Heat Griddle/Pan: Heat a lightly buttered or oiled griddle or large non-stick skillet over medium-low to medium heat. A good test for temperature is to sprinkle a few drops of water on the surface; they should sizzle and evaporate within a few seconds.
- Cook Pancakes: Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottom is golden brown.
- Flip and Finish: Gently flip the pancakes and cook for another 1-2 minutes on the second side until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep them warm in a low oven (around 200°F/90°C) while you finish cooking the remaining batter.
- Serve: Stack the warm pancakes on plates. Top with fresh or frozen raspberries, a generous drizzle of warm maple syrup, and any other desired toppings. Serve immediately.
Tips, Variations, and Storage:
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill with regular milk (dairy or non-dairy) to the 1 ½ cup line. Stir and let it sit for 5-10 minutes until it slightly curdles.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to dense, chewy pancakes. A few lumps in the batter are perfectly fine.
- Perfect Flips: Wait until you see bubbles forming on the surface and the edges setting before attempting to flip.
- Add-ins: Stir in chocolate chips, blueberries, or diced banana into the batter just before cooking for flavored pancakes.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. They also freeze well: stack with parchment paper between them in a freezer bag for up to 1-2 months.
- Reheating: Reheat pancakes in a toaster, microwave, or on a griddle until warmed through.
Pairings:
- Breakfast Meats: Crispy bacon, sausage links, or ham.
- Fruit: Any fresh berries, sliced bananas, or a fruit salad.
- Beverages: Coffee, tea, milk, or orange juice.
Quick Info:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 (makes about 8-10 pancakes)
- Cuisine: American Breakfast
