Classic Buttermilk Pancakes

 Here’s a classic buttermilk pancake recipe that’s light, fluffy, and delicious—perfect for a cozy breakfast or brunch!

Prep Time: 10 mins | Cook Time: 15 mins | Servings:8-10 pancakes  

Ingredients: 

- 1 ½ cups (190g) all-purpose flour  

- 2 tbsp granulated sugar  

- 1 tsp baking powder  

- ½ tsp baking soda  

- ½ tsp salt  

- 1 ¼ cups (300ml) buttermilk (*or substitute: 1 cup milk + 1 tbsp lemon juice/vinegar*)  

- 1 large egg  

- 2 tbsp unsalted butter, melted (plus extra for cooking)  

- 1 tsp vanilla extract (optional)  

Instructions: 

1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  

2. Combine wet ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla (if using).  

3. Combine mixtures:Pour the wet ingredients into the dry ingredients and stir gently until *just combined* (a few lumps are okay—overmixing makes pancakes tough).  

4. Rest the batter: Let the batter sit for 5-10 minutes while heating the pan. This helps activate the leavening agents for fluffier pancakes.  

5. Cook: Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set (2-3 minutes), then flip and cook another 1-2 minutes until golden.  

6. Serve: Enjoy warm with maple syrup, butter, fresh berries, or whipped cream!  

Tips for Perfect Pancakes:

- Buttermilk substitute: Mix 1 cup milk + 1 tbsp lemon juice/vinegar; let sit 5 minutes before using.  

- Don’t overmix: Lumpy batter = tender pancakes.  

- Keep warm:Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while finishing the batch.  

Let me know if you'd like any variations (blueberry, chocolate chip, etc.)! 😊