Pancake Batter Recipe
This Pancake Batter Recipe is an easy, homemade buttermilk batter that flips into light, fluffy breakfast or brunch pancakes in minutes.
Ingredients
- 1½ cups all-purpose flour try King Arthur unbleached for consistent results
- 3½ teaspoons baking powder fresh is best—check the date on the tin
- 1 teaspoon fine sea salt
- 1 tablespoon sugar organic cane or sub honey for a natural sweet note
- 1¼ cups buttermilk swap 1 cup milk + 1 tablespoon vinegar if you’re out
- 1 large egg room temperature yields fluffier batter
- 3 tablespoons unsalted butter melted
Instructions
- In a roomy bowl, stir together flour, baking powder, salt, and sugar until the color is even—think sandy beach.
- In a liquid measuring cup, beat together buttermilk and egg until uniform. Then drizzle in melted butter, whisking gently so it blends without scrambling the egg.
- Pour the buttermilk mixture into the flour mix. Stir with a spatula—gently, don’t overmix.
- Let your batter sit for 5 minutes. This resting time locks in fluffiness.
- Place a nonstick skillet or griddle on medium heat. Lightly brush with oil or a smidge of butter.
- Using a ¼-cup measure, pour batter onto the pan. Cook until small bubbles form and peek at the edges, about 2–3 minutes.
- Slide a thin spatula under the pancake, lift gently, and flip in one smooth motion.
- Transfer finished pancakes to a baking sheet in a 200°F oven to keep them cozy as you finish the batch.
Notes
Tip: Sift flour, baking powder, salt, and sugar together to avoid pockets of baking powder. Lumps are fine in the batter as they signal tenderness ahead.
Love this recipe?Follow us at @Recipecs for more