1 cup all-purpose flour. 2 teaspoons sugar. 1 teaspoon of baking powder. 1/2 teaspoon of baking soda.
1/4 teaspoon salt, 1 cup buttermilk. One huge egg. 2 tablespoons melted butter. Cooking spray or extra butter for the pan
Dry Ingredients: In a large mixing basin, combine flour, sugar, baking powder, baking soda, and salt. This ensures that the leavening ingredients are dispersed uniformly.
In another dish, whisk together the buttermilk, egg, and melted butter until thoroughly blended.
Combine Wet and Dry Mixtures: Add the wet components to the dry ingredients. Gently fold them until barely blended. It's okay if there are a few lumps; overmixing results in dense pancakes.
Allow the batter to rest for 5–10 minutes. This resting phase is critical to producing fluffiness.
Heat the Pan: Place a nonstick skillet or griddle on medium heat. Grease it lightly with cooking spray or butter.
Cook the Pancakes: Pour about 1/4 cup batter into the skillet for each pancake. Cook for approximately 2-3 minutes, or until bubbles form on the surface and the edges appear firm. Flip and heat for an additional 1-2 minutes, or until golden brown.
Serve Warm: Remove from the skillet and top with your preferred toppings.