Description
Delicious and fluffy pancakes made with real buttermilk for a perfect breakfast treat.
Ingredients
Scale
- 2 cups all-purpose flour (sifted if desired)
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups real buttermilk
- 2 large eggs (room temperature)
- ¼ cup unsalted butter, melted (plus more for cooking)
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla until smooth and creamy.
- Pour the wet ingredients into the dry mixture and gently stir until just combined; the batter will have some lumps.
- Let the batter rest for about 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
- Pour about ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes.
- Flip the pancakes and cook for another 1–2 minutes until golden brown.
- Serve stacked high with butter and warm maple syrup.
Notes
- For extra fluffy pancakes, do not overmix the batter.
- Make sure the skillet is not too hot to avoid burning the pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg