Description
Light, airy, and tender buttermilk pancakes with a subtle tang, perfect for breakfast or brunch and ready in under 25 minutes.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp granulated sugar
2 cups buttermilk
2 large eggs, lightly beaten
1 tsp vanilla extract (optional)
Butter, oil, or non-stick spray for greasing
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add buttermilk, eggs, and vanilla extract (if using). Whisk just until combined; small lumps are fine.
- Let batter rest for 10 minutes while preheating a griddle or skillet over medium heat.
- Lightly grease the cooking surface with butter, oil, or non-stick spray.
- Pour 1/3–1/2 cup of batter for each pancake.
- Cook until small bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve immediately with warm syrup and butter.
Notes
- For a fruity variation, add fresh blueberries or sliced bananas to the batter.
- Mini chocolate chips make a dessert-style pancake.
- For extra fluff, separate eggs and fold in whipped egg whites at the end.
- Mix dry ingredients the night before for quicker morning prep.
- To keep pancakes warm, place them in a 200°F oven until serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
