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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk (or milk)
- 1/4 cup plain yogurt (or sour cream)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
- Butter, maple syrup, fresh berries, or other toppings (for serving)
Steps
1. Prepare Dry Ingredients:
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix Wet Ingredients:
- In another bowl, whisk together the buttermilk (or milk), yogurt (or sour cream), egg, melted butter, and vanilla extract (if using) until smooth.
3. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Heat the Griddle or Pan:
- Heat a non-stick griddle or large skillet over medium heat. Add a small amount of butter to coat the surface.
5. Cook the Pancakes:
- Pour about 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon or ladle to spread the batter into a round shape if necessary.
6. Cook Until Bubbles Form:
- Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
7. Flip and Cook Other Side:
- Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
8. Serve Warm:
- Transfer the pancakes to a plate and keep warm in a low oven (about 200°F or 95°C) while you cook the remaining pancakes.
9. Serve:
- Serve the pancakes warm with butter, maple syrup, fresh berries, or your favorite toppings.