Ingredients
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients gently; don’t overmix.
- Let batter rest for 10–15 minutes.
- Heat skillet over medium heat; lightly grease with butter or oil.
- Pour ¼ cup batter per pancake; cook 2–3 minutes until bubbles form.
- Flip and cook 1–2 minutes until golden brown.
- Keep pancakes warm while cooking the rest.
- Serve with butter, maple syrup, and optional berries or powdered sugar.
Notes
Use room-temperature eggs for fluffier pancakes. Don’t overmix batter; a few lumps are okay. Store in the fridge for 3 days or freeze for up to 2 months. Add fruits like blueberries or bananas to the batter for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg