Who doesn’t love waking up to a stack of hot, fluffy pancakes? This Betty Crocker pancake recipe is a classic that’s stood the test of time. Known for its light and airy texture with a hint of sweetness, this Betty Crocker buttermilk pancake recipe will bring a touch of nostalgia to your breakfast table. Whether you’re making breakfast for your family or treating yourself, these pancakes are sure to become your new morning favorite!
Betty Crocker Pancake Recipe
Cuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes230
kcalFluffy and delicious, this classic Betty Crocker pancake recipe delivers the perfect stack of golden pancakes every time. Light, airy, and incredibly satisfying!
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Extra butter or oil for cooking
Directions
- Preheat a skillet over medium heat or set an electric griddle to 350°F (175°C).
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
- Grease the skillet with a bit of butter or oil. Use a 1/4 cup measuring cup to pour the batter onto the skillet.
- Cook each pancake until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve hot with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Notes
- If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Tips for perfect Betty Crocker Pancake
- Use fresh ingredients: Make sure your baking powder and baking soda are not expired for the best rise.
- Keep the pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you cook the remaining batter.
- Add-ins: Mix in chocolate chips, blueberries, or banana slices for a fun twist.
Recipe Variants
- Blueberry Buttermilk Pancakes: Add 1 cup of fresh or frozen blueberries to the batter for bursts of fruity sweetness.
- Gluten-Free Pancakes: Replace the all-purpose flour with a gluten-free flour blend for a celiac-friendly option.
- Vegan Pancakes: Substitute buttermilk with almond milk and vinegar, the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water), and the butter with coconut oil.
FAQ
Yes, you can mix the dry ingredients ahead, but for the best results, combine the wet ingredients just before cooking.
Overmixing the batter can cause dense pancakes. Stir just until combined and let the batter rest for a few minutes.
Try substituting half of the flour with whole wheat flour and using honey instead of sugar. For more protein, add a tablespoon of Greek yogurt to the batter.
For a complete breakfast, try our Swamp Soup Recipe for a savory option to balance the sweetness!
There’s nothing quite like the smell of pancakes cooking on a lazy weekend morning. This Betty Crocker pancake recipe is the perfect way to start your day on a delicious note. Simple to make and incredibly satisfying, these pancakes will bring a smile to your face and keep everyone asking for seconds. Enjoy a stack today and savor the warm, fluffy goodness!
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