Fluffy American Pancakes Directions:
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk the buttermilk, egg and melted butter. Pour into the dry ingredients and gently stir until just combined. Leave a few small lumps.
Heat a large nonstick skillet over medium heat and lightly brush with butter.
Pour about ¼ cup batter per pancake into the skillet. Cook for 2–3 minutes, until bubbles form and the edges begin to set.
Flip and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adjusting the heat if the pancakes brown too quickly.
Serve warm with the optional butter and maple syrup.
Practical Woman's Secret
Stop mixing as soon as the flour disappears, and never press the pancakes down after flipping. For a buttermilk substitute, place 1 tablespoon lemon juice in a measuring cup, add whole milk to reach 240 ml and let stand for 5 minutes.
Serving and Storage
Serve warm in stacks of two with your preferred toppings.
Refrigerate cooled pancakes in an airtight container for up to 3 days or freeze with parchment between them for up to 2 months. Reheat in a toaster or a 350°F oven until warmed through.
Nutrition Information
Estimated per serving: 2 pancakes, based on 8 pancakes, excluding cooking butter and toppings
Calories: 250 kcal
Protein: 8 g
Carbohydrates: 36 g
Fat: 9 g
Fiber: 1 g
Sugar: 6 g
Sodium: 480 mg
I'm waiting for your comments! Enjoy!
