Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup fresh blueberries (optional)
- Butter and maple syrup for serving
Instructions
- Mix all the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, and melted butter until smooth. Combine with the dry mixture, stirring gently. Fold in blueberries if using.
- Preheat a non-stick skillet or griddle over medium heat, greasing lightly with butter.
- Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form and edges set, about 2-3 minutes.
- Flip pancakes and cook for an additional 2-3 minutes until golden brown. Serve warm with butter and maple syrup.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a zip-top bag. They’ll last for up to 2 months in the freezer.
- These pancakes can be customized with various toppings like whipped cream, bananas, or nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 200 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg