Description
These Fluffy Buttermilk Pancakes bring irresistible flavor to your breakfast table. With simple prep and key ingredients like buttermilk and eggs, they are a delightful treat for any occasion.
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 gently until just combined, allowing for some small lumps.
- Let the batter rest for 10 minutes.
- Preheat a large skillet or griddle over medium heat.
- Grease with non-stick cooking spray or brush with butter or oil.
- Pour 1/3 to 1/2 cup of batter for each pancake onto the griddle.
- Cook until small bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with butter and syrup.
Notes
For fluffier pancakes, do not overmix the batter; small lumps are fine.
Adjust cooking temperature as needed to avoid burning the pancakes.
Try adding chocolate chips or berries to the batter for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg