Description
Fluffy, golden buttermilk pancakes with a soft texture and rich flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mixing bowls (one for dry ingredients, one for wet ingredients)
- Whisk (for mixing the batter)
- Measuring cups and spoons (for accurate ingredient measurements)
- Spatula (for flipping pancakes)
- Non-stick skillet or griddle (for cooking pancakes)
- Ladle or measuring cup (for pouring batter onto the skillet)
- Cooling rack or plate (to keep pancakes warm before serving)
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. Avoid overmixing to keep the pancakes light and airy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: buttermilk pancakes, pancakes, breakfast, Martha Stewart pancakes