Buttermilk Pancakes
Fluffy, golden pancakes with a slight tang from buttermilk, perfect for a classic American breakfast. Serve with butter, syrup, or your favorite toppings!
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp melted butter plus more for cooking
- 1 tsp vanilla extract optional
Optional Toppings:
- Maple syrup
- Butter
- Fresh berries
- Whipped cream
- Equipment:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and gently stir until just combined (a few lumps are okay—do not overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes, until golden brown.
- Serve warm with butter, syrup, or your favorite toppings!
Notes
Nutrition (per serving - 2 pancakes):
Calories: 250
Protein: 6g
Carbohydrates: 38g
Fat: 8g
Fiber: 1g
Sodium: 400mg
Sugar: 6g
Calories: 250
Protein: 6g
Carbohydrates: 38g
Fat: 8g
Fiber: 1g
Sodium: 400mg
Sugar: 6g