Forget the store bought pancake mix! These classic Buttermilk Pancakes are so much better! Light, fluffy and super simple - just top them with a bit of butter, maple syrup or your favorite fruit preserves and you're good to go!
Combine ingredients: In a bowl, mix together the flour, sugar, baking soda, baking powder, and salt. In another bowl combing the the buttermilk, egg and melted butter. Add the buttermilk mixture to the flour mixture and mix together using a hand mixer for about 30 seconds, until combined, it's ok if there are lumps. Do not overmix. Let the batter rest for about 5 minutes.
Prepare skillet: Preheat a large nonstick skillet or griddle over medium-heat. Spray with cooking spray or brush with melted butter.
Make pancakes: Pour ⅓ cup of batter (use a measuring cup!) onto the hot skillet and cook the pancake for 1.5 - 2 minutes on each side or until golden brown. Transfer the pancake to a plate and repeat with remaining batter.
Serve: To keep pancakes warm between making, you can transfer them to a preheated oven of 200°F. When finished, serve with butter and maple syrup!
Use real buttermilk not a milk + vinegar substitute. While, yes, you could do that, real buttermilk is the secret to the perfect pancake, as explained above.
Use 1/3 cup measuring cup or a cookie scoop as a pancake dispenser. This is crucial to making uniform pancakes.
Don't flip until you see bubbles beginning to pop.
Don't overmix your batter, as it will result in tough, rubbery pancakes.
You can store these pancakes in an airtight container or up to 2 days in the fridge. Keep in mind though - the pancakes will get soggy if they sit around for too long!
To freeze these pancakes, place a piece of wax paper between each pancake and stack them together. Wrap them tightly with aluminum foil and place into a freezer bag. Properly stored these pancakes will last 1 - 2 months in the freezer.