Buttermilk Pancakes – a delicious recipe with All-purpose, Baking Powder, Baking Soda, u00bc, Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat a griddle to 375 degrees F.
2
Whisk together flour, baking powder, baking soda, salt and sugar. Add in eggs, buttermilk and butter. Mix until just combined; there will be lumps and that is ok. Do not over mix!
3
Spray the heated griddle with non-stick spray. Ladle on 1/4 cup of batter and spread gently into a circle. Cook until bubbles appear on top and edges of pancake are dry (2 minutes), then flip. Cook the second side until golden brown and cooked through - another minute or 2. Place cooked panckaes on an oven safe plate and keep warm in a preheated 200 degree F oven until all the batter is used.
4
Makes 8 medium pancakes. You could double the recipe if you were feeding a crowd.
5
If you want to add blueberries or chocolate chips just sprinkle them on the uncooked side of each pancake while the first side is cooking!
472
kcal
Calories
29
g
Fat
49
g
Carbs
7
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: 1 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, 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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