Description
These Fluffy Buttermilk Pancakes are a delightful treat with a light and airy texture. Made with basic ingredients like flour and buttermilk, they make for a quick and satisfying breakfast. Enjoy them with your favorite toppings.
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, whisking until just combined. Small lumps are fine.
- Allow the batter to rest for 10 minutes.
- Preheat a large skillet or griddle over medium heat.
- Lightly coat the skillet with non-stick spray, butter, or oil.
- Scoop 1/3 to 1/2 cup of batter onto the griddle for each pancake.
- Cook until small bubbles appear on the surface, then flip and cook the other side until golden brown.
- Serve warm with butter and syrup.
Notes
Allowing the batter to rest improves pancake texture.
For fluffier pancakes, do not overmix the batter.
Feel free to add fruits or chocolate chips for variation.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg