Description
Enjoy the light and fluffy texture of these buttermilk pancakes, made with essential ingredients for a delightful breakfast. Easy to make and perfect topped with your favorites!
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, whisk together the dry ingredients.
- Add the buttermilk, eggs, and vanilla extract, mixing until just combined; it's fine if there are small lumps.
- Allow the pancake batter to rest for 10 minutes.
- Preheat a large skillet or griddle over medium heat.
- Grease the surface with non-stick cooking spray or brush with butter or oil.
- Pour 1/3 – 1/2 cup of batter for each pancake onto the griddle.
- Cook until small bubbles form on the surface of the pancakes, then flip and continue cooking until golden brown.
- Serve with butter and syrup.
Notes
For best results, ensure your buttermilk is fresh.
You can customize these pancakes with your favorite toppings like fruits or nuts.
This batter can be stored in the fridge for up to 24 hours before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg