Perfect, Crispy Buttermilk Pancakes
Light and fluffy on the inside, golden and crisp on the outside. Double the ingredients if you’re cooking for a crowd!
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 egg
- 2 tbsp butter, melted
- Ghee, for skillet
- Maple syrup (for serving)
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the buttermilk, egg, and butter in a separate bowl or measuring cup.
- Gently whisk the buttermilk mixture into the dry ingredients. It's okay if some lumps remain.
- Heat a large nonstick griddle or skillet over medium heat until hot. Add about ½ tablespoon ghee to the skillet. Using a ¼-cup measuring cup per pancake, scoop and pour the batter onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes, until golden brown.
- Serve immediately with maple syrup, if desired.