From the light and fluffy texture to the barely sweetened flavor, every single thing about these pancakes is exactly how I want my pancakes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12medium size pancakes
Calories: 95kcal
Ingredients
1¼cupsall-purpose flour*
1tablespoonbaking powder
1tablespoonwhite sugar
½teaspoonkosher salt
1egg
1cupbuttermilk
2tablespoonsbuttermelted and slightly cooled
*Gluten-Free Alternative
¾cupbrown rice flour
¼cuptapioca starch
¼cuppotato starch
Instructions
Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.
Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!
Notes
FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.