Description
Delicious fluffy pancakes perfect for breakfast.
Ingredients
Scale
- 2 tablespoons Unsalted butter (Cut into pieces for richer flavor; plus extra for cooking)
- 1 cup All-purpose flour (Gives the pancakes their fluffy structure)
- 1 teaspoon Baking soda (Helps the pancakes rise and become light)
- 1 teaspoon Baking powder (Essential for that fluffy texture)
- 1/2 teaspoon Kosher salt (Balances out the sweetness)
- 1 cup Buttermilk (Adds moisture and tenderness)
- 2 large Eggs (Provide richness and help bind the ingredients)
- 1/2 cup Dark brown sugar (Adds deep, caramel-like sweetness)
- 1 teaspoon Vanilla extract (Elevates the flavor)
Instructions
- Start by melting the unsalted butter in a bowl and let it cool slightly.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
- In a separate bowl, mix the buttermilk, large eggs, dark brown sugar, and vanilla extract until fully combined.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the melted butter until just incorporated.
- Heat a non-stick skillet over medium heat and add a bit of butter for cooking.
- Pour about ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface.
- Flip the pancakes carefully, cooking until both sides are golden brown.
- Continue with the remaining batter, adding more butter to the skillet as needed.
Notes
- These pancakes can be served with maple syrup or fresh fruits.
- Leftover batter can be stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg