Pancakes
Fluffy and golden pancakes, perfect for a weekend breakfast. This recipe uses simple ingredients and is easy to follow.
1 1/2 cups
All-Purpose Flour
3 1/2 tsp
Baking Powder
1 tsp
Salt
1 tbsp
Granulated Sugar
1 1/4 cups
Buttermilk
See all 8 ingredients ↓
Fluffy and golden pancakes, perfect for a weekend breakfast. This recipe uses simple ingredients and is easy to follow.
Instructions
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, whisk together all Wet Ingredients.
- Pour the Wet Ingredients into the Dry Ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and bubbles have formed and popped.
- Serve immediately with your favorite toppings.
-
1 1/2 cups
192 g
All-Purpose Flour
-
3 1/2 tsp
17 mL
Baking Powder
-
1 tsp
5 mL
Salt
-
1 tbsp
15 mL
Granulated Sugar
-
1 1/4 cups
296 mL
Buttermilk
-
1
1
Large Egg
-
3 tbsp
45 mL
Melted Butter
-
1 tsp
5 mL
Vanilla Extract
Equipment
- Large Bowl
- Whisk
- Griddle or Frying Pan
- Measuring Cups
- Measuring Spoons
Instructions
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, whisk together all Wet Ingredients.
- Pour the Wet Ingredients into the Dry Ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and bubbles have formed and popped.
- Serve immediately with your favorite toppings.
Nutrition per serving
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