A delightful twist on the classic buttermilk pancake recipe, offering enhanced flavors and a fluffy texture.
Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
Sifting the dry ingredients together ensures an even distribution and prevents lumps.
In another bowl, whisk together the buttermilk, egg, vanilla extract, water, and vegetable oil until smooth.
Using room temperature ingredients helps the batter mix more evenly.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; the batter should be slightly lumpy.
Overmixing can result in dense pancakes, so stop mixing as soon as the ingredients are combined.
Heat a griddle or nonstick pan over medium heat and lightly grease with oil or butter.
The pan is ready when a drop of water sizzles and evaporates immediately.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Keep the heat consistent to ensure even cooking and prevent burning.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
For an extra touch, dust the pancakes with powdered sugar before serving.
Continua nella nostra app per un'esperienza migliore
