Description
Light and fluffy buttermilk pancakes that bring the warmth of home to your breakfast table.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; a few lumps are okay—don’t overmix!
- Heat a non-stick skillet or griddle over medium heat, lightly greased with butter or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook until small bubbles form on the surface (about 2-3 minutes) and the edges look set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Notes
Consider mixing in blueberries, chocolate chips, or chopped nuts. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, substitute with almond milk or oat milk with a splash of vinegar instead of buttermilk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg