Pan-Fried Buttermilk Pancakes
Light, tender pancakes with a subtle tang from buttermilk, ideal for a weekend breakfast or brunch. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp, melted unsalted butter
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Equipment for this recipe
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Instructions
- Step 1: In a large bowl, whisk 1 1/2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp granulated sugar. In a separate bowl, beat 1 large egg with 1 1/4 cups buttermilk and 2 tbsp melted unsalted butter.
- Step 2: Pour wet ingredients into dry ingredients and stir until just combined (batter may be lumpy). Let rest 5 minutes to activate leavening.
- Step 3: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook 2-3 minutes until bubbles form on surface and edges look dry. Flip and cook 1-2 minutes until golden brown.
