Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flour; 2 Tablespoons Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 cups Buttermilk; 1/4 cups Low Fat Sour Cream; 2 whole Eggs; 3 Tablespoons Unsalted Butter, melted; 1 Tablespoon Butter Or Vegetable Oil, For Greasing The Pan

Servings: persons

2 cups Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
2 cups Buttermilk
1/4 cups Low Fat Sour Cream
2 whole Eggs
3 Tablespoons Unsalted Butter, melted
1 Tablespoon Butter Or Vegetable Oil, For Greasing The Pan

1
* If you don't have any handy, you can make your own buttermilk: Mix together just under 2 cups milk and 2 Tablespoons of lemon juice. Let it sit for 5 minutes. Stir.
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine buttermilk, sour cream, eggs and melted butter. Stir wet ingredients into dry ingredients, until just combined. Batter should be slightly lumpy. Let the batter sit for 10 minutes before cooking.
3
Heat a griddle or skillet over medium heat. Spread butter or vegetable oil over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on the other other side. Once the bottom is golden brown remove pancake from the skillet and serve warm.
4
Note: To keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees F.
5
* Recipe adapted from browneyedbaker.com

1271

kcal

Calories

113

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 10 ingredients. The key ingredients include: 2 cups Flour, 2 Tablespoons Sugar, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 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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