Stuff You Need
- 1 large egg, lightly beaten
- 1 cup buttermilk, at room temperature
- 2 Tbsp unsalted butter, melted
- 1 cup self‑rising flour
- 1 Tbsp granulated sugar
- ¼ tsp baking powder
- Pinch of kosher salt
Mix the Batter
In a large bowl, whisk together 1 cup (140 g) self‑rising flour, 1 Tbsp (12 g) granulated sugar, ¼ tsp baking powder, and a pinch of kosher salt.
In a separate bowl, whisk 1 large lightly beaten egg with 1 cup (240 mL) buttermilk and 2 Tbsp melted unsalted butter until smooth.
Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined—don’t overmix.
Preheat the Griddle
Heat a griddle or nonstick skillet over medium heat until a drop of water sizzles on contact. Brush lightly with neutral oil.
Cook the Pancakes
Brush the griddle with about ½ tsp oil. For each pancake, pour 4–6 Tbsp (just under ⅓ cup) of batter onto the hot surface.
Cook until bubbles form around the edges and the undersides are golden, about 2–3 minutes.
Flip and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes. Wipe away any excess oil and re‑oil sparingly between batches.
Serve
Stack the pancakes on a plate, keep warm if needed, and serve immediately with butter, syrup, or your favorite toppings.
Buttermilk Pancakes
Ingredients
- 1 large egg lightly beaten
- 1 cup 240 mL buttermilk, at room temperature
- 2 Tbsp 28 g unsalted butter, melted
- 1 cup 140 g self‑rising flour
- 1 Tbsp 12 g granulated sugar
- ¼ tsp baking powder
- Pinch of kosher salt
Instructions
- Whisk self‑rising flour, sugar, baking powder, and salt.
- Whisk egg, buttermilk, and melted butter; fold into dry ingredients until just combined.
- Preheat griddle over medium heat; brush with oil.
- Pour 4–6 Tbsp batter per pancake; cook until bubbles form and edges set, 2–3 min; flip and cook 1–2 min.
- Wipe and re‑oil griddle between batches; serve warm.
