Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk together.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry mixture and gently fold them together.
- Heat a skillet over medium heat and grease it. Pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, place pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheat in the microwave or on a hot skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg