Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unbleached Flour; 1 cup Rice Flour; 1/2 teaspoons Salt; 1 whole Egg; 1 whole Egg White; 1/2 cups Buttermilk; 1-1/2 cup 2% Milk; 1 teaspoon Pure Vanilla Extract; 4 Tablespoons Butter, Melted; 1 Tablespoon Canola Oil

Servings: persons

1 cup Unbleached Flour
1 cup Rice Flour
1/2 teaspoons Salt
1 whole Egg
1 whole Egg White
1/2 cups Buttermilk
1-1/2 cup 2% Milk
1 teaspoon Pure Vanilla Extract
4 Tablespoons Butter, Melted
1 Tablespoon Canola Oil

1
In a bowl combine all of the dry ingredients.
2
In a separate bowl, beat the egg, egg white, buttermilk, vanilla, and milk and combine well.
3
Add the wet ingredients to the dry ingredients and combine well.
4
Next add the butter and oil and combine. Do not over mix though because it will make the pancakes kind of tough.
5
Put a non stick pan on the stove on med. high heat.
6
Once the pan is hot, take a ladle and pour the batter onto the pan.
7
Allow little bubbles to form on the top before flipping. Repeat until you have a nice stack. Serve with real maple syrup.

646

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 cup Unbleached Flour, 1 cup Rice Flour, 1/2 teaspoons Salt, 1 whole Egg, 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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