Description
Whip up a batch of incredibly fluffy, diner-style pancakes that are perfect for a weekend treat. This recipe is easy to follow and guarantees a tall, golden stack every time.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay; do not overmix.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, ensure your baking powder and baking soda are fresh.
- Buttermilk is key for tenderness and that characteristic tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5-10 minutes.
- Don’t overcrowd the griddle; cook pancakes in batches.
- Adjust heat as needed to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approximately 200
- Sugar: Approximately 5g
- Sodium: Approximately 300mg
- Fat: Approximately 8g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 28g
- Fiber: Approximately 1g
- Protein: Approximately 5g
- Cholesterol: Approximately 50mg