Description

These Fluffy Buttermilk Pancakes are a breakfast delight, featuring a simple combination of key ingredients that create a light and airy texture. Perfect for any topping, they bring comfort and flavor to the table easily, making them ideal for shared meals.

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

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Instructions

In a large bowl or measuring cup, whisk together all the dry ingredients.
Stir in buttermilk, eggs, and vanilla extract until just combined; small lumps are acceptable.
Allow the batter to rest for 10 minutes to thicken.
Heat a skillet or griddle on medium heat and prepare with non-stick spray or a bit of butter or oil.
Pour 1/3 to 1/2 cup of batter for each pancake onto the griddle.
Wait for small bubbles to form on the pancake surface before flipping.
Cook until the other side is golden brown.
Serve warm with butter and syrup.

Notes

For extra fluffy pancakes, do not overmix the batter; some lumps are good.
You can add chocolate chips or blueberries to the batter for added flavor.
Ensure the griddle is fully heated before adding batter for better cooking.

Nutrition

Serving Size: 1 pancake
Calories: 125
Sugar: 2g
Sodium: 200mg
Fat: 2.5g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg