Buttermilk Pancakes – a delicious recipe with flour, baking powder, Kosher, sugar, eggs, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Preheat griddle or skillet (we prefer a well-seasoned cast-iron pan) over medium-low heat while you prepare the batter.", "Mix together the dry ingredients. Beat the eggs with milk, then stir in the melted butter. Carefully add this to the dry ingredients, stirring only enough to moisten the flour (no worries about the little lumps).", "If using a well-seasoned cast-iron skillet or nonstick griddle there may be no need to butter or oil the pan. Otherwise, add a spare amount (one teaspoon or two should suffice) of butter (or oil) to the pan, melt, and ladle batter into pan, making any size pancake you prefer.", "When little bubbles appear in the center of the pancake, flip and cook until they are golden brown on both sides. Serve with real maple syrup.
2
--Our basic pancake batter can be kept in the refrigerator for up to two days."]
431
kcal
Calories
18
g
Fat
54
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 7 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon Kosher or sea salt, 1 tablespoon sugar (or a wee bit more for a sweeter version), 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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