Description
Learn how to make fluffy buttermilk pancakes that are perfect for a delicious breakfast or brunch. These pancakes are easy to whip up and will become a family favorite in no time!
Ingredients
Scale
Dry Ingredients:
- 2 and 1/4 cups (270g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs (room temperature)
- 2 cups (454ml) full-fat buttermilk
- 2 teaspoons pure vanilla extract
For Serving:
- Maple syrup
- Butter
Instructions
- Prepare Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk together.
- Mix Wet Ingredients: In a separate bowl, lightly beat eggs. Add buttermilk and vanilla, whisk until well combined. Stir the wet mixture into the dry ingredients until just combined.
- Cook Pancakes: Pour 1/3 cup of batter onto a buttered hot pan. Cook for 2 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Enjoy warm pancakes with maple syrup and butter. Refer to notes for freezing instructions.
Notes
- You can freeze leftover pancakes by placing parchment paper between each pancake and storing them in a freezer-safe bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: buttermilk pancakes, breakfast recipe, brunch ideas, homemade pancakes
