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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 optional, but recommended
- 2 large eggs room temperature
- 2 cups (454ml) full-fat buttermilk
- 2 teaspoons pure vanilla extract
- maple syrup and butter, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until well combined.
- In a separate bowl, lightly beat the eggs, then mix in the buttermilk and vanilla until fully incorporated. Stir this mixture into the dry ingredients, mixing just until combined.
- Heat a buttered pan or griddle over medium heat and pour batter by 1/3 cupfuls onto the hot surface, ensuring to leave space between pancakes.
- Cook for about 2 minutes, or until small bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown. Continue with the remaining batter.
- Serve warm with maple syrup and butter.
Notes
For fluffy pancakes, do not overmix the batter; some lumps are fine.
These pancakes can be frozen once cooled, separated by wax paper to avoid sticking when thawed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 2g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg