Buttermilk Pancakes – a delicious recipe with T, flour, flour, baking powder, baking soda, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt 2 T butter in microwave and set aside to cool. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix with a fork to blend. in a small bowl, beat together the egg, buttermilk, and milk. Pour the egg mixture into the dry ingredients and stir with a fork to make a smooth batter. Just before all of the flour is incorporated, stir in the melted butter.
2
In a heavy frying pan, heat one tablespoon of butter over medium heat. When the butter is sizzling, fill the pan with pancakes (use 3 T of batter each). Add raspberries, chocolate chips or other items if desired. Flip when the pancakes are bubbly and the edges are brown.
1497
kcal
Calories
122
g
Fat
92
g
Carbs
16
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 9 ingredients. The key ingredients include: 4 T unsalted butter, 1 c unbleached all purpose flour, 2 t flour, 1/2 t baking powder, and more.
Yes, 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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