Description
Fluffy buttermilk pancakes that are light, tender, and easy to make.
Ingredients
- 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
- Whisk together the dry ingredients (flour, baking powder, baking soda, salt, sugar) in a large bowl.
- Whisk in the buttermilk, eggs, and vanilla extract just until combined (a few small lumps are okay).
- Let the pancake batter rest for 10 minutes.
- Heat a large skillet or griddle over medium heat.
- Spray with nonstick cooking spray or brush with butter or oil.
- Ladle ⅓ to ½ cup batter onto the griddle for each pancake.
- Flip the pancakes when small bubbles appear on the surface and cook the other side until golden brown.
- Serve warm with butter and syrup.
Notes
- Don’t overmix the batter — small lumps are fine.
- Resting the batter helps improve texture.
- Use a griddle for efficiency when making multiple pancakes.
- Serve with warm syrup so butter melts nicely.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 255 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Protein: 4 g
- Cholesterol: 31 mg
