Ingredients
1 cup all-purpose flour
1 tablespoon sugar (optional, for balance)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 cup diced bell peppers (red, yellow, green)
2 tablespoons chopped fresh herbs (optional, like parsley or chives)
Instructions
Dice your bell peppers into small, even pieces and sauté them in a little butter for 2–3 minutes until slightly softened. Set aside to cool slightly.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, egg, and melted butter until smooth.
Gently mix the wet ingredients into the dry until just combined — don’t overmix.
Fold in the sautéed bell peppers and herbs if using.
Heat a nonstick skillet over medium heat and brush with butter.
Pour about ¼ cup batter per pancake onto the skillet and cook for 2–3 minutes per side, or until golden and cooked through.
Serve warm with your favorite toppings — sour cream, yogurt, or even a drizzle of honey!
Notes
Resting the batter for 5–10 minutes before cooking makes fluffier pancakes.
Use a mix of pepper colors for the best presentation and flavor.
You can add shredded cheese or spices to customize the flavor.
Cook on medium heat to avoid burning the outside while the inside cooks through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop / Skillet
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg