Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
- In another bowl, mix the buttermilk, egg, butter, and vanilla.
- Combine wet and dry ingredients; be careful not to overmix.
- Heat a griddle or skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form; flip and cook until golden.
- Serve warm with syrup or your favorite toppings.
Notes
- For extra flavor, let the batter rest for 10-15 minutes before cooking.
- These pancakes can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg