Description
These fluffy buttermilk pancakes are a delightful breakfast choice, featuring a blend of basic ingredients that create a light and airy texture. Perfect for any topping, they bring warmth and comfort to your morning routine.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl or glass measuring cup, combine the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
- Add buttermilk, lightly beaten eggs, and vanilla extract to the dry mixture, whisking until just combined. It’s okay if there are small lumps.
- Let the batter rest for 10 minutes to achieve optimal fluffiness.
- Preheat a large skillet or griddle over medium heat and prepare it by spraying with non-stick cooking spray or brushing with butter or oil.
- Pour 1/3 to 1/2 cup of batter onto the heated griddle for each pancake.
- Cook until small bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve hot with butter and syrup.
Notes
Make sure not to overmix the batter to keep the pancakes fluffy.
You can add mix-ins like chocolate chips or blueberries for variety.
For best results, ensure your griddle is properly preheated before pouring the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg