Description
Enjoy these fluffy buttermilk pancakes, perfect for breakfast or brunch. Simple to make with minimal ingredients, they are deliciously light and satisfying.
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 buttermilk, eggs, and optional vanilla extract; whisk until just combined; small lumps are fine.
- Allow the pancake batter to rest for 10 minutes.
- Preheat a large skillet or griddle over medium heat.
- Grease with non-stick spray or brush with butter or oil.
- Pour 1/3 – 1/2 cup of batter onto the griddle for each pancake.
- Flip pancakes when bubbles appear, and cook until golden brown on the other side.
- Serve hot with butter and syrup.
Notes
For extra flavor, try adding a pinch of cinnamon to the dry ingredients.
Adjust the butter or oil used on the griddle based on your preference for richness.
They can be made ahead and reheated in a toaster oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg