Ingredients
2 cups all-purpose flour (240g)
2 tablespoons granulated sugar (16g)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (360ml)
2 large whisked eggs
2 tablespoons vegetable oil (30ml)
1 teaspoon vanilla extract
Instructions
Weigh flour, sugar, baking soda, and salt into a large bowl
Whisk dry ingredients until fully aerated and combined
Set aside 200g flour for making 4 pancakes (scale for more)
Beat eggs in a separate bowl for 1 minute until frothy
Pour buttermilk into a second large bowl
Whisk in vegetable oil and vanilla extract
Gradually mix the dry ingredients into wet mixture until just combined
Let batter rest for 5 minutes
Heat a non-stick skillet over medium heat and add a small amount of oil
Spoon 1/4 cup batter per pancake onto the skillet
Cook until bubbles form and edges are dry (3-4 minutes)
Flip once and cook another 2-3 minutes until browned
Repeat with remaining batter, adjusting heat as needed
Notes
Substitute all-purpose flour with gluten-free blend for dietary needs
Replace granulated sugar with coconut sugar or omit for lower sugar
Use 1/2 cup unsweetened applesauce instead of eggs for vegan option
Buttermilk alternative: Mix plant-based milk (like almond/coconut) with 1 tbsp lemon juice
Vanilla extract can be omitted or swapped with alcohol-free almond extract
Resting batter ensures fluffier texture; avoid overmixing
Store leftovers in airtight container at room temperature for 2 days or freeze for up to 3 weeks
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian & Halal
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 375mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 30mg