These buttermilk pancakes are fluffy on the inside and crispy on the outside. Made with minimal ingredients in under 20 minutes!
Serve these with softened butter, maple syrup, and scrambled eggs for a complete brunch or breakfast.
– all-purpose flour
– baking powder
– vanilla extract
– nonstick spray
– maple syrup
In a large bowl, combine the flour, salt, and baking powder. Whisk well and then set it aside.
In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined.
Add the flour mixture to the buttermilk mixture and mix until well combined but don't overmix.
Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around.
Tips and Recipe Variations
– Don’t flatten the pancakes after you flip them and only flip the pancakes once!
– Allow the pancake batter to rest for at least 5 minutes before cooking.
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