Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups buttermilk
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Heat a griddle or pan over medium heat. Lightly grease.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form.
- Flip and cook until golden brown. Serve warm.
Notes
- Do not overmix the batter for fluffier pancakes.
- Let the batter rest for 5 minutes before cooking.
- Adjust heat to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg