Description
Delicious and fluffy pancakes perfect for breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined. The batter should be lumpy; do not overmix.
- Let the batter rest for 5 to 10 minutes at room temperature.
- Preheat a nonstick skillet or griddle over medium heat.
- Lightly grease the pan with butter or oil.
- Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges start to look dry, about 2 to 3 minutes.
- Flip and cook the other side for another 1 to 2 minutes, or until golden brown.
- Transfer cooked pancakes to a plate and keep warm while repeating with remaining batter.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
- For extra fluffiness, you can separate the eggs and whip the egg whites before folding them into the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg