Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Egg; 1-1/4 cup Buttermilk; 1-1/2 Tablespoon Oil; 1 teaspoon Vanilla; 1-1/4 cup Flour; 1 Tablespoon Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/2 teaspoon Cinnamon

Servings: persons

1
["Beat egg. Add buttermilk (if you don't have buttermilk on hand, add 2 teaspoons of vinegar/lemon juice to the measuring cup before adding milk, then add milk till you reach the 1 1/4-cup mark), oil and vanilla. Stir.", "Measure dry ingredients into separate bowl; stir. Make a well in the center.", "Pour liquid mixture into the well and stir just till moistened.", "Heat an electric griddle frying pan to 350u00b0F. Test by adding a few drops of cold water to the pan; the water will dance on the pan.", "I use a soup laddle to pour the batter on the pan to make 4"" pancakes. When the batter begins to bubble and edges look dry, flip over.", "Makes approximately nine 4-inch pancakes."]

630

kcal

Calories

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: 1 Egg, 1-1/4 cup Buttermilk, 1-1/2 Tablespoon Oil, 1 teaspoon Vanilla, 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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