Nothing beats just a good classic pancake recipe. Mix the ingredients, pour onto a buttered griddle and cook until the edges are crispy. I like to load these up with sliced strawberries, maple syrup and whipped cream.

My son loves when I make homemade blueberry compote alongside this and eats pancakes, blueberry compote and a generous dollop of whipped cream.

Enjoy!

Photo byTikTok

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or regular milk)
• 1 large egg
• 2 tablespoons unsalted butter, melted (plus more for cooking)
• 1 teaspoon vanilla extract (optional)

Directions

• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
• Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
• Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
• Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
• Serve: Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Enjoy: Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

What do you think?

These are so good. Nothing beats Saturday morning pancakes, right? I would eat these for breakfast, any day of the week!