Description
Airy, tender buttermilk pancakes with a golden crust, perfect for breakfast. Customizable and quick to make, ideal for busy mornings or weekend indulgence.
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
Instructions
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
Slightly beat eggs. Stir in buttermilk, vanilla, and melted butter.
Add wet ingredients to dry. Mix until just combined (1-2 minutes).
Preheat skillet or griddle over medium heat. Brush with oil or non-stick spray.
Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges are set, then flip and cook until golden.
Notes
Buttermilk can be substituted with milk mixed with 1 tablespoon of acid (lemon juice or vinegar). Store leftovers in an airtight container or freeze for later use.
Add fresh berries, fruit, or non-halal syrup for extra flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Stirring/Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg