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Export 5 ingredients for grocery delivery
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.
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