Description
These Fluffy Buttermilk Pancakes are a breakfast favorite! With a perfect balance of fluffiness and flavor, they’re easy to prepare and great for any topping.
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 vanilla extract, then whisk until just combined. Small lumps are fine.
- Allow the batter to rest for 10 minutes.
- Heat a skillet or griddle over medium heat and coat with non-stick spray or butter.
- Pour 1/3 – 1/2 cup of batter onto the griddle for each pancake.
- Cook until small bubbles appear on the surface, then flip and brown the other side.
- Serve with butter and syrup.
Notes
For extra flavor, add a dash of cinnamon or nutmeg to the batter.
Make sure not to overmix the batter for the fluffiest pancakes.
These pancakes freeze well, so make extra for a quick breakfast later.
Nutrition
- Serving Size: 1 pancake
- Calories: 135
- Sugar: 1g
- Sodium: 242mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 34mg