Description
Delightful fluffy pancakes perfect for breakfast, featuring a rich tangy flavor from buttermilk.
Ingredients
Scale
- 6 Tablespoons unsalted butter, melted and slightly cooled, plus more for greasing
- 2 and 1/4 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Melt the unsalted butter in a small saucepan over low heat or in the microwave, let it cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs until slightly beaten, then add buttermilk and vanilla extract, mixing until combined. Drizzle in the cooled butter and whisk again.
- Pour wet ingredients into dry ingredients and mix gently until just combined, avoiding overmixing.
- Preheat a large skillet over medium heat and grease it with butter.
- Drop a heaping 1/4 cup of batter onto the skillet and cook until bubbles form, about 2 minutes. Flip and cook the other side until golden brown.
- Keep the pancakes warm in a preheated oven at 200°F (93°C) while cooking the remaining batter.
- Serve immediately with your favorite toppings.
Notes
For variations, try adding blueberries, chocolate chips, or lemon zest into the batter. Consider substituting ingredients based on dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pancakes, breakfast, buttermilk, fluffy pancakes, American cuisine