Description
These Ultra-Fluffy Buttermilk Pancakes are a breakfast classic, light and tender with a delicious buttermilk flavor. Perfect for lazy weekend mornings or special brunches, these pancakes are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- butter or oil for greasing the griddle
Instructions
- Prepare the Batter: In a large bowl, combine the dry ingredients. In a separate bowl, mix the wet ingredients. Combine the wet and dry ingredients until just mixed.
- Cook the Pancakes: Heat a griddle, pour batter onto it, and cook until bubbles form. Flip and cook until golden brown.
- Serve: Enjoy warm with your favorite toppings.
Notes
- For extra flavor, try adding cinnamon, blueberries, or chocolate chips to the batter.
- Leftover pancakes can be frozen and reheated in a toaster for a quick breakfast option.
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
