Fluffy Buttermilk Pancakes with Honey & Berries

A quick, foolproof breakfast that’s soft, fluffy, and ready in under 20 minutes — perfect for busy mornings or a lazy weekend brunch.

Ingredients

• 1.5 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoons baking powder
• 0.5 teaspoons salt
• 1.3 cups buttermilk
• 1 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoons vanilla extract
• 3 tablespoons honey, for serving
• 1 cups mixed fresh berries, for serving

Steps

1 Mix the dry ingredients: In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoons baking powder, and 0.5 teaspoons salt until well combined.

2 Mix the wet ingredients: In another bowl, whisk together 1.3 cups buttermilk, 1 large eggs, 3 tablespoons unsalted butter, melted, and 1 teaspoons vanilla extract until smooth.

3 Combine the batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined — a few lumps are fine. Don’t overmix or the pancakes will turn out dense.

4 Rest the batter: Let the batter sit for a few minutes while your pan heats up. This helps the pancakes turn out extra fluffy.

5 Cook the pancakes: Heat a lightly greased non-stick pan or griddle over medium heat. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2m 30s 02:30

.6 Flip and finish cooking: Flip and cook the other side until golden brown, about 1m 30s 01:30

more.

7 Serve: Stack the pancakes on a plate, drizzle with 3 tablespoons honey, for serving, and top with 1 cups mixed fresh berries, for serving. Serve warm.