Description
Fluffy and indulgent buttermilk pancakes that are perfect for any breakfast occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Butter or oil, for greasing the pan
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, lightly beat the eggs and whisk them with the buttermilk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Let the batter rest for 5–10 minutes while preheating your pan over medium heat.
- Lightly grease the cooking surface with butter or oil.
- Pour 1/4 cup of batter per pancake onto the pan and cook for 2–3 minutes until bubbles form on the surface.
- Flip the pancake and cook for another 1–2 minutes until golden brown.
- Transfer to a warm plate or keep in the oven while finishing the remaining pancakes.
- Serve with maple syrup, fresh berries, or whipped cream.
Notes
Allowing the batter to rest helps develop flavor; avoid overmixing for best results.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg