Description

This pancake recipe is a must-try for breakfast lovers! With a fluffy texture and rich flavor from buttermilk, these golden-brown pancakes are simple to make and ideal for a hearty breakfast or a sweet weekend brunch with family.

Ingredients

Scale

2 and 1/4 cups (270g) all-purpose flour
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
2 cups (454ml) full-fat buttermilk
2 teaspoons pure vanilla extract
maple syrup and butter, for serving

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until well mixed.
In a separate bowl, lightly beat the eggs. Add the buttermilk and vanilla, mixing until thoroughly combined. Stir this mixture into the dry ingredients, blending just until combined.
Heat a buttered pan or griddle. Pour the batter in 1/3 cupfuls, ensuring space between each pancake.
Cook until small bubbles appear on the surface, about 2 minutes. Flip and cook until golden brown, about 1-2 minutes more. Repeat with the remaining batter.
Serve warm with maple syrup and butter.

Notes

The pancakes can be frozen for later use; place them between sheets of parchment paper in a freezer-safe bag.
For fluffier pancakes, avoid overmixing the batter; some lumps are fine.
Feel free to add fruits like blueberries or chocolate chips for extra flavor.

Nutrition

Serving Size: 1 pancake
Calories: 121
Sugar: 3g
Sodium: 256mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 4g
Cholesterol: 36mg