Description
Light, tender pancakes with a rich flavor from buttermilk, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 4 tablespoons (60 g) melted butter (cooled slightly)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; small lumps are okay.
- Let the batter rest for 10 minutes at room temperature.
- Heat a griddle to medium (about 350°F / 175°C).
- Using a 1/4-cup measure, pour batter onto the griddle; cook for 2–3 minutes until bubbly and edges are set.
- Flip and cook for an additional 1–2 minutes until golden brown.
Notes
For best results, use room-temperature buttermilk and eggs. Let the batter rest to improve lift.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg