Traditional Pancakes

Name: Traditional Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Butter or oil for cooking

🕒 Prep: 10 min

🔥 Cook: 5 min

🍽 Serves: 4

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There's something magical about starting your day with a stack of fluffy, golden pancakes. This traditional pancake recipe is a go-to for cozy mornings, offering simplicity and comfort with every bite.

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Ingredients for Traditional Pancakes

Flour is the foundation, giving structure to the pancakes. Sugar adds a touch of sweetness. Baking powder and baking soda work together to make the pancakes rise and become fluffy. A pinch of salt enhances the overall flavor. Buttermilk is key for that classic tang and tender texture. The egg binds everything together, while melted butter adds richness. Finally, vanilla extract brings a warm, aromatic note.

Tips & Tricks

Test your baking powder and baking soda periodically to ensure they're fresh; this is crucial for fluffy pancakes.
If your batter is too thick, add a splash of buttermilk to reach your desired consistency.
For evenly sized pancakes, use a measuring cup to pour the batter onto the skillet.

Serving Suggestions

These pancakes are delightful on their own or with a drizzle of maple syrup. For a more indulgent breakfast, top with fresh berries and a dollop of whipped cream. Consider pairing with crispy bacon or a fruit salad for a balanced meal.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?: Yes, buttermilk adds a unique tang and tenderness that regular milk won’t replicate. You can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk.
How do I store leftover pancakes?: Keep them in an airtight container in the fridge for up to three days. Reheat in the toaster or a skillet for best results.
Can I freeze pancakes?: Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag. They’ll keep for up to two months.

Traditional Pancakes Recipe Walkthrough

Begin by gathering your dry ingredients: in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, which is important for consistent pancakes.

In another bowl, beat together the buttermilk, egg, melted butter, and vanilla extract. You want this mixture to be smooth and well combined; it’s where the magic starts happening.

Now, pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined. It's okay if the batter is a bit lumpy; overmixing can lead to tough pancakes.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. You want the surface to be hot but not smoking for the perfect cook.

Pour about 1/4 cup of batter onto the skillet for each pancake. Wait until you see bubbles forming on the surface, which takes about 2-3 minutes. This signals it's time to flip.

Once flipped, cook the other side until it's golden brown, about 1-2 minutes more. Adjust the heat as needed to prevent burning.

Repeat with the remaining batter. You might need to re-grease the skillet between batches to keep things non-stick.

Why You'll Love This Recipe

Quick to make, perfect for a lazy weekend morning.
Uses pantry staples you're likely to have on hand.
Buttermilk adds a tangy twist, giving them a delightful flavor.
The recipe is adaptable for add-ins like berries or chocolate chips.

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Butter or oil for cooking

Step-by-step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.