Description
Fluffy Buttermilk Pancakes are light and airy pancakes made with buttermilk, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Remove from the skillet and keep warm in a low oven while you cook the remaining pancakes.
Notes
- For added flavor, mix in 1/2 cup of fresh blueberries or chocolate chips into the batter before cooking.
- Substitute the buttermilk with almond milk or oat milk for a dairy-free option, adding 1 tablespoon of vinegar to create a buttermilk substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg