Light, fluffy pancakes made with buttermilk. Make a stack of them for breakfast today.
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 2 tsp vanilla extract
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Whisk in the buttermilk, eggs and vanilla extract. Do not over mix - there will still be some lumps in the batter.
Let your batter rest for 15 minutes.
In a large skillet over medium high heat, add butter or oil (vegetable oil preferred). Once the skillet is hot, add ⅓ cup cup of batter to make each pancake.
When small bubbles appear on the surface of your pancake, flip it over (about 3 - 4 minutes). Each side should be cooked to golden brown.
What if I don't have any buttermilk on hand?
You don't have to run out to the store if you don't have any on hand! You can make your own and I wrote a whole post about how to make your own buttermilk! There are several ways to do it with ingredients you might already have on hand, so be sure to check it out.
- You will need some butter or vegetable oil to cook your pancakes. I prefer oil because it gives the pancakes a lightly crispy exterior. Heat the butter or oil in the skillet over medium-high heat.
Calories: 126kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 242mg | Potassium: 171mg | Fiber: 1g | Sugar: 5g | Vitamin A: 106IU | Calcium: 89mg | Iron: 1mg