Description

These fluffy buttermilk pancakes are a beloved breakfast choice and perfect for any topping. With a simple blend of flour, buttermilk, and eggs, they promise inviting flavor and comfort, making them ideal for a quick family meal!

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

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Instructions

In a large bowl or a glass measuring cup, whisk together the dry ingredients.
Add in the buttermilk, eggs, and optional vanilla extract, whisking until just combined. It is okay if small lumps remain.
Allow the pancake batter to rest for about 10 minutes.
Preheat a large skillet or griddle over medium heat.
Lightly coat the skillet with non-stick cooking spray or brush with butter or oil.
Pour 1/3 to 1/2 cup of batter onto the griddle for each pancake.
When small bubbles form on the surface, flip the pancakes and cook until they are golden brown on the other side.
Serve pancakes warm with butter and syrup.

Notes

For extra fluffiness, let the batter rest a bit longer before cooking.
Pancakes can be held in a warm oven to keep them hot until ready to serve.
Feel free to add chocolate chips, blueberries, or other toppings while cooking.

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg