Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 ¼ cups Buttermilk (full fat recommended)
  • 1 large Egg (lightly beaten)
  • 3 tablespoons Unsalted Butter (melted and slightly cooled)
  • Vegetable Oil or Butter (for the griddle)

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  2. Combine Wet Ingredients: In a smaller bowl, gently whisk together the buttermilk and the lightly beaten egg.
  3. Incorporate Fat: Whisk the slightly cooled melted butter into the wet ingredients mixture.
  4. Gentle Mixing: Pour the wet ingredients into the dry ingredients. Using a whisk or rubber spatula, gently fold them together just until combined. Stop mixing immediately when no dry streaks of flour remain. Lumps are desirable for fluffiness.
  5. Rest the Batter: Let the batter stand at room temperature for 5–10 minutes to allow the leaveners to activate fully.
  6. Heat the Surface: Heat your griddle or non-stick pan over medium heat. Lightly grease the surface with oil or butter.
  7. Cook the Pancakes: Pour ¼ cup of batter per pancake onto the hot surface.
  8. Watch for Cues: Cook for 2–3 minutes until bubbles start to aggressively break on the surface, and the edges look set.
  9. Flip and Finish: Gently flip the pancakes and cook the second side for another 1–2 minutes until deeply golden brown and cooked through.
  10. Serve Hot: Transfer finished pancakes to a wire rack and serve immediately, optionally keeping them warm in a low oven.