Description
Fluffy, tender pancakes made with buttermilk, eggs, and flour, balanced by baking powder and baking soda, sweetened with sugar, and flavored with vanilla. Gently mixed to keep light, cooked to golden perfection on a lightly greased skillet.
Ingredients
2 cups (250 g) all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2¼ cups (530 ml) buttermilk
2 large eggs, lightly beaten, room temperature preferred
1 teaspoon vanilla extract
4 tablespoons (57 g) unsalted butter, melted and cooled
Instructions
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk buttermilk, eggs, and vanilla extract.
Slowly drizzle melted butter into wet ingredients while whisking until combined.
Pour wet ingredients into dry; stir gently until just combined (a few lumps are okay).
Preheat non-stick skillet over medium-low heat; lightly grease.
Pour ½ to ⅔ cup batter per pancake onto skillet.
Cook until edges set and bubbles form on top; flip and cook until golden.
Repeat, greasing skillet between batches as needed.
Serve warm with butter and maple syrup.
Notes
Use room temperature ingredients for even mixing.
Avoid overmixing to keep pancakes fluffy.
Let batter rest a few minutes before cooking.
Adjust heat to cook evenly without burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6
- Sodium: 300
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 65
Keywords: buttermilk pancakes, fluffy pancakes, classic breakfast pancakes, homemade pancakes, easy pancake recipe