Classic Buttermilk Pancakes
Fluffy, golden buttermilk pancakes are the ultimate weekend morning treat. With a tender crumb and light rise, they soak up melted butter and pure maple syrup for a comforting, timeless breakfast.
Ingredients
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servings
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Instructions
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
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Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined, leaving small flour lumps.
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Heat a lightly greased non-stick skillet or griddle over medium heat until a drop of water sizzles.
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Pour 1/4 cup of batter per pancake onto the hot skillet and cook for 2 to 3 minutes until bubbles form and pop on the surface.
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Flip carefully with a spatula and cook the other side for 1 to 2 minutes until golden brown, then serve warm with maple syrup.
Notes & Tips
Do not overmix the batter; small lumps keep the pancakes tender and fluffy.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 8g g |
| Fat | 10g g |
| Carbohydrates | 48g g |
| Fiber | 2g g |