Beautiful Buttermilk Pancakes – a delicious recipe with flour, baking powder, baking soda, salt, butter, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Combine the dry ingredients in a large bowl. Whisk to blend. In a separate bowl, whisk eggs lightly. Add buttermilk to eggs and blend. Pour buttermilk mixture into flour mixture. Stir gently until just barely mixed. Pour in melted butter. Stir gently until just mixed. Batter will be thick and may still be lumpy, but that is OK. Do not over mix or you will end up with tough pancakes.", "Heat a griddle on medium until a water droplet skids across the surface. Grease pan with bacon fat (my favorite) or vegetable oil. Ladle batter onto griddle. Add berries or bananas to each pancake individually (optional, but recommended). Flip pancakes once bottom is nicely browned. Cook until center of pancake is fully cooked.
2
Serve with butter, jam, or syrup."]
1209
kcal
Calories
109
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, and more.
Yes, Beautiful Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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