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
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Ingredients
- Dry Ingredients
-
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
- Wet Ingredients
-
1
egg
-
1-1/4 cups
buttermilk
-
2 tablespoons
melted butter
Directions
-
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.
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