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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. The batter should be lumpy; do not overmix. A few small lumps are perfectly fine.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges look set.

Flip the pancakes and cook for another 1-2 minutes, or until cooked through. Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. The batter should be lumpy; do not overmix. A few small lumps are perfectly fine.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges look set.

Flip the pancakes and cook for another 1-2 minutes, or until cooked through. Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
