Saturday Morning Panny Cakes
Start your weekend right with these fluffy and golden "Saturday Morning Panny Cakes," the ultimate breakfast treat that brings joy to your table. Crafted with classic pantry staples like buttermilk, a touch of vanilla, and a hint of sugar, these pancakes strike the perfect balance between light and rich. The secret to their melt-in-your-mouth texture lies in the combination of baking powder and baking soda, delivering a soft, airy bite every time. Quick to whip up in just 10 minutes of prep, these pancakes are perfect for a cozy morning with family or friends. Serve them hot off the griddle and customize with your favorite toppings—think sweet maple syrup, a dollop of whipped cream, or fresh fruit for a burst of flavor. Make "Saturday Morning Panny Cakes" your new breakfast tradition!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 unit large egg
- 1 as needed cooking spray or additional butter for the griddle
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, vanilla extract, and the egg until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are fine.
Preheat a non-stick griddle or large skillet over medium heat and lightly grease it with cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, scoop the batter onto the griddle, spacing the pancakes about 2 inches apart.
Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1–2 minutes, until the other side is golden brown.
Transfer the cooked pancakes to a plate and keep them warm while cooking the remaining batter.
Serve the pancakes warm with your favorite toppings, such as syrup, butter, fresh fruit, or whipped cream. Enjoy your Saturday morning treat!
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 41.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 413 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
