Description
These fluffy buttermilk pancakes are irresistible! With simple prep and key ingredients like buttermilk and eggs, they’re perfect for breakfast or a brunch treat.
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 optional vanilla extract to the dry ingredients, mixing just until combined; small lumps are okay.
- Allow the batter to 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.
- For each pancake, ladle 1/3 to 1/2 cup of the batter 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
Resting the batter helps create fluffier pancakes.
Don’t overmix the batter to keep the pancakes light and airy.
Optional toppings include fruit, chocolate chips, or whipped cream.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg