Description
These Fluffy Buttermilk Pancakes are the essence of comfort food with their light, airy texture and rich flavor. Perfect for breakfast or brunch, they’re easy to make and customizable 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 a glass measuring cup, whisk together the dry ingredients.
- Add the buttermilk, lightly beaten eggs, and optional vanilla extract. Whisk until just combined; small lumps are fine.
- Allow the pancake batter to rest for 10 minutes.
- Preheat a large skillet or griddle over medium heat.
- Coat the griddle with non-stick cooking spray or brush it with butter or oil.
- Pour 1/3 to 1/2 cup of batter onto the griddle for each pancake.
- Cook until small bubbles form on the surface, then flip and continue cooking until golden brown.
- Serve warm topped with butter and syrup.
Notes
Letting the batter rest is key for fluffiness.
Batter can be stored in the refrigerator for a short time before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg