Description
Delicious and fluffy classic buttermilk pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 0.5 tsp salt
- 2 cups buttermilk, room temperature
- 2 large eggs, lightly beaten
- 0.25 cup unsalted butter, melted
- 1 tsp vanilla extract
- Maple syrup, to taste (for serving)
- Butter, for topping (optional)
- Fresh fruits such as strawberries, bananas, or blueberries (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear 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 heat and serve warm with butter, maple syrup, and fresh fruits.
Notes
- Make sure the buttermilk is at room temperature for best results.
- Do not overmix the batter to ensure fluffy pancakes.
- Adjust cooking time based on skillet temperature to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg