Fluffy Pancakes
Servings: 5 people
Ingredients
- 1 cup all-purpose flour sifted
- 2 tbsp powdered sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk*
- 1 large egg beaten
- 2 tbsp butter melted (optional)
- 1 tsp vanilla
- cinnamon, nutmeg, apple spice, pumpkin spice, etc. optional
Instructions
- Measure and sift the flour, sugar, baking powder, baking soda. and salt in a large bowl. Sift twice.
- Whisk the egg and melted butter into buttermilk. Add in the vanilla.
- Mix the wet ingredients with the dry ingredients, but do not over mix. Some lumps are fine.
- Heat a skillet or griddle over medium heat.
- Lightly grease the pan with butter, oil, or nonstick spray.
- Pour ¼ cup of batter onto the skillet and cook until bubbles appear on the surface and the edges start to look dry.
- Flip the pancake and cook until browned on the other side.
- Serve and devour immediately, while they’re still hot.
Notes
*If you do not have buttermilk, place one tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let sit 5 to 10 minutes until milk curdles. Use in place of buttermilk.