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Author Notes: This is my go-to recipe for a quick pancake in the morning. I like adding the whole wheat to increase the fiber content and the buttermilk to give them a great texture and flavor. They cook up fluffy and delicious! —Erin Catlin
Makes 4 pancakes
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 egg
- 1-1/4 cups buttermilk
- 2 tablespoons melted butter
- Mix the dry ingredients in a medium bowl.
- Whisk the egg and buttermilk in a medium bowl.
- While mixing the buttermilk and egg, slowly pour in the melted butter.
- Gently fold the dry ingredients into the wet ingredients. Fold until just mixed. Batter will look lumpy. Do not over-mix or else your pancakes will not be fluffy!
- White your batter rests for a couple minutes, heat an enameled pan or griddle to medium.
- When your pan is hot, plop in 1 tsp of butter. It should sizzle a bit.
- Plop in a quarter of your batter (or less if you want to make smaller pancakes) lightly patting the batter into the desired shape with a spoon.
- Let the pancake cook about 1-2 minutes. When you see bubbles popping, flip your pancake.
- Let the other side cook until the pancake is done. It should take about 1 minute.
- Top with maple syrup and butter.