Buttermilk Pancakes

• servings: 5 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 ½ cups (188 g) all-purpose flour

1 ½ cups (360 ml) buttermilk

¼ cup (56 g) unsalted butter (melted and cooled, plus 2-3 extra tablespoons for cooking)

1 large egg

1 tablespoon granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Directions

Using an electric mixer or bowl and whisk, combine all the ingredients. The batter should be smooth and not too thick. Make sure not to overmix!

Preheat a skillet over low-medium heat.

Melt a little butter in the skillet. Place ¼ cup of batter in skillet, and smooth into a circle.

After bubbles form across the top of the pancake and edges begin to crisp, flip the pancake to cook the other side.

Cook opposite side until golden brown then remove from pan. Repeat until all the batter is used.

Serve immediately with maple syrup and fresh fruit.

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Nutrition

• Serving Size: 2 pancakes
• Calories: 291 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.4 g
• Cholesterol: 65 mg
• Sodium: 317 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 7 g