Buttermilk Pancakes

Ingredients

  • 1/4 cup unsalted butter (plus extra for the pan)

  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 3/4 tsp salt

  • 2 cups buttermilk

  • 2 large eggs (whisked)

  • 2 tsp vanilla extract

  • Optional for serving: Syrup and fresh berries

Instructions

  1. Heat a griddle to 325°F or a skillet over medium-high heat.

  2. Melt the butter in the microwave and let it cool for 3 minutes.

  3. In a big bowl, mix the flour, sugar, baking powder, baking soda, and salt.

  4. Add the buttermilk and melted butter. Stir gently.

  5. Mix in the eggs and vanilla until smooth. If it’s too thick, add a bit of milk. If too thin, add a bit of flour.

  6. Butter the griddle or skillet. Pour 1/4 cup batter for each pancake.

  7. Cook for about 2 minutes, until bubbles appear. Flip and cook 1 more minute until golden.

  8. Serve right away or keep warm in the oven at 175°F.

Storage Tips

  • Fridge: Cool completely and store in an airtight container for up to 4 days.

  • Freezer: Freeze in a zip-top bag for up to 3 months.

  • Reheat: Microwave for softness or use the toaster for crispier pancakes.

Nutrition (per 2 pancakes):
245 calories | 33g carbs | 6g protein | 9g fat | 5g saturated fat | 62mg cholesterol | 431mg sodium | 9g sugar