Description
Fluffy and delicious buttermilk pancakes made from scratch using a simple shake-and-mix method. These pancakes are perfect for a quick breakfast or brunch, delivering a tender texture and rich flavor with easy-to-follow steps.
Ingredients
Scale
Wet Ingredients
- 1 cup buttermilk
- 1 egg
- 3 Tablespoons butter, melted
Dry Ingredients
- 1 cup flour
- 2 Tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Combine wet ingredients: Pour the buttermilk, egg, and melted butter into a 32 oz jar. Secure the lid tightly and shake vigorously until the mixture is well combined.
- Add dry ingredients and mix: Add the flour, sugar, baking soda, baking powder, and salt to the jar with the wet mixture. Seal the lid again and shake vigorously for about 2 minutes until the batter is smooth and all ingredients are fully incorporated.
- Preheat pan and prepare for cooking: Lightly oil a griddle or frying pan and heat it over medium temperature to ensure even cooking and prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter onto the heated griddle for each pancake. Cook until the edges appear dry and bubbles form and begin to pop on the surface, indicating readiness to flip.
- Flip and finish cooking: Carefully flip the pancakes and cook for another 2 to 3 minutes until both sides are lightly golden brown and cooked through.
- Serve: Serve the pancakes hot with maple syrup and your favorite fruits for a delightful breakfast treat.
Notes
- Use a 32 oz jar to make mixing quick and easy.
- Make sure the griddle or pan is properly heated to prevent sticking.
- Do not overmix the batter to keep pancakes fluffy.
- Adjust the heat if pancakes are browning too quickly.
- Serve immediately for the best texture and flavor.
