Hotcakes, aka American Buttermilk Pancakes

Try our perfect American Buttermilk Pancakes! This fluffy, golden-brown goodness will turn your typical breakfast into a festive feast.

Course Breakfast, Dessert

Cuisine American

Keyword buttermilk,

Prep Time 25

Cook Time 45

Servings pcs

Calories 260kcal

Author Lea

The buttermilk and egg need to be at room temperature. The butter melted and cooled down.
Sift and combine the dry ingredients - flour, baking powder, bicarb soda, salt and sugar.
Beat the egg.
Gently fold the wet ingredients (buttermilk, beaten egg and melted butter) into the dry mix, just about combining.
Tip: Leaving one or two specks of flour in the mixture is ok. It's better that way than over-mix the batter and losing all the air.
Heat a pan over medium heat; grease and scoop the batter gently onto the pan.
Tip: Try not to disturb the batter in the bowl too much.
Cook on medium heat until the edges of the pancake start setting, then flip and cook on the other side until golden brown.
Tip: If the pancakes are browning too fast, adjust the temperature. Flipping them too early will knock some air bubbles from the batter and make the pancakes less fluffy. It can also result in pancakes being still raw in the middle.
Repeat the process using all the pancake batter.
Serve the pancakes still warm with your preferred topping - butter and maple syrup, nuttela, fresh berries or whipped cream. The choice is all yours.