Description
Fluffy, golden, and irresistibly soft, these Buttermilk Pancakes are the ultimate breakfast comfort. Slightly tangy from the buttermilk and perfectly balanced in sweetness, they’re easy to make and even easier to love.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
0.25 cup unsalted butter melted
1 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, beat the eggs and then mix in buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry and gently mix until just combined. Batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Scoop 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook the other side for 1-2 minutes until golden brown.
8. Serve warm with your favorite toppings.
Notes
Let the batter rest for 5-10 minutes before cooking for fluffier pancakes.
Use real buttermilk if possible for the best flavor and texture.
Freeze leftovers with parchment between each pancake and reheat from frozen.
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
Keywords: pancakes, buttermilk, breakfast, brunch