Buttermilk Pancakes

• servings: 12 servings
• active time: 15 minutes
• total time: 22 minutes

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons granulated sugar

2 cups buttermilk

2 large eggs (lightly beaten)

1 teaspoon vanilla extract (optional)

Directions

Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and syrup.

Nutrition

• Calories: 120 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 31 mg
• Sodium: 255 mg
• Total Carbohydrate: 20 g
• Total Sugars: 4 g
• Protein: 4 g