Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup whole wheat flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 3/4 cups buttermilk; 1 1/2 teaspoons sugar; 4 tablespoons unsalted butter melted, plus more for topping; vegetable oil for the skillet; maple syrup for topping

Servings: persons

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1 1/2 teaspoons sugar
4 tablespoons unsalted butter melted, plus more for topping
vegetable oil for the skillet
maple syrup for topping

1
["Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.", "Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it's OK if there are a few lumps.)
2
Read more at: http://www.foodnetwork.com/recipes/food-network-Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it's OK if there are a few lumps.)", "Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup."]

1110

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 11 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/2 cup whole wheat flour, 1 teaspoon cream of tartar, 1 teaspoon 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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