Clara's Sunday Morning Pancakes
Fluffy, golden buttermilk pancakes made from scratch — the Sunday morning recipe our 10-year-old Clara has claimed as her own. Simple ingredients, foolproof method, and worth every minute.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk the real kind, not a substitute
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- butter or oil for the griddle
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
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In a separate bowl or measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. The batter will be lumpy — that's exactly right. Do not overmix. Lumps mean fluffy pancakes.
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Let the batter rest for 5 minutes while you heat a cast iron griddle or large skillet over medium heat. Add a thin layer of butter or oil.
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Test the griddle by flicking a few drops of water onto the surface — if they sizzle and dance, you're ready. Pour about 1/4 cup of batter per pancake onto the griddle.
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Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip gently and cook another 1-2 minutes until golden brown on both sides.
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Serve immediately with butter and warm maple syrup. Keep finished pancakes warm on a plate in a 200°F oven while you cook the rest.
Recipe Notes
The buttermilk is what makes these special — don't substitute regular milk. If you don't have buttermilk, add 1 tablespoon of white vinegar to 1 1/4 cups regular milk and let sit 5 minutes. Leftover pancakes freeze well — reheat in the toaster.