Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons melted unsalted butter
- Butter or oil for cooking, as needed
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
- In a separate bowl, mix the wet ingredients: buttermilk, egg, melted butter, and vanilla extract until well-blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Let the batter rest for about five minutes.
- Heat a skillet or griddle over medium heat, lightly greased with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about another 2 minutes.
- Transfer cooked pancakes to a warm plate and repeat with remaining batter. Serve warm with butter, maple syrup, and your favorite toppings.
Notes
Try adding fresh fruits like blueberries or bananas for variation, and serve with a fruit compote for an extra touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg