Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 cups Sugar; 1/2 teaspoons Salt; 2 cups Buttermilk; 2 whole Large Free Range Eggs; 1/4 cups Melted Butter; 1/4 cups Maple Syrup, To Serve; FOR THE WHIPPED BUTTER:; 1/8 cups Salted Butter, Room Temperature; 1/8 cups Whole Milk

Servings: persons

2 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 cups Sugar
1/2 teaspoons Salt
2 cups Buttermilk
2 whole Large Free Range Eggs
1/4 cups Melted Butter
1/4 cups Maple Syrup, To Serve
FOR THE WHIPPED BUTTER:
1/8 cups Salted Butter, Room Temperature
1/8 cups Whole Milk

1
Preheat oven to 200u00b0F (100u00b0C).
2
In a large bowl, sieve in flour, baking powder, baking soda, sugar and salt. Make a well in the middle.
3
In a separate jug, mix buttermilk, eggs and melted butter. Slowly pour the liquid into the well in the flour, whisking as you go, until all of the batter is combined and smooth.
4
Place a large skillet on a medium heat and spray a little cooking spray. Get a ladleful of batter and pour out 2 pancakes into the skillet. Cook for around 2-3 minutes, until there are little bubbles popping on the surface of the pancake. Flip the pancakes over and cook for another 2 minutes, before removing them from the pan.
5
Place the cooked pancakes on a baking tray in the oven to keep them warm whilst you cook the rest of the batter.
6
To make the whipped butter, simply place the room temperature butter in a bowl and whisk vigorously, adding the whole milk a little at a time, until light and fluffy.
7
Serve the pancakes up in stacks, with a dollop of whipped butter and lots of maple syrup!

1350

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 1/4 cups Sugar, 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.

Buttermilk Pancakes

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