Description
These Buttermilk Pancakes are fluffy, easy to make, and perfect for breakfast. Made with buttermilk, flour, and vanilla, they offer an irresistible flavor that makes mornings special.
Ingredients
Scale
- 1 1/2 cup all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cup buttermilk
- 2 egg, lightly beaten
- 2 teaspoons vanilla extract
Instructions
- In a medium-sized bowl, combine flour, sugar, baking powder, baking soda, and salt until mixed well.
- Add buttermilk to the mixture and beat the batter for about 2 minutes using an electric mixer. Then add the beaten egg and vanilla, mixing until smooth for about 1-2 minutes.
- Spray a pan or griddle with cooking spray or use olive oil. Pour in batter to create pancakes approximately 3.5 inches in size.
- Cook one side until the edges look cooked and bubbles begin to form and burst on the surface.
- Flip the pancake and cook for an additional 3-4 minutes, or until golden brown. Serve hot with maple syrup, powdered sugar, whipped cream, or berries.
- Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Notes
For extra flavor, you can add blueberries or chocolate chips to the batter.
Serve with your favorite toppings like maple syrup or fresh fruit for a delightful breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg