Buttermilk Pancakes – a delicious recipe with flour, Buttermilk, sugar, Baking soda, Baking powder, Egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place all of the ingredients into a bowl and combine with a whisk.
2
NOTE: If using plain yogurt, add it to the next step.
3
Add the egg and soy milk to the bowl and combine very well.
4
This completes the batter.
5
Warm up a non-stick frying pan on medium heat.
6
Don't use oil.
7
Once warmed, place the pan on a damp cloth.
8
It should sizzle.
9
Return the frying pan to the stove and pour in the pancake mix without turning the heat back on.
10
Turn the heat to medium and cook until bubbles appear on the surface.
11
Flip them over.
12
Once the other side has cooked, it's done!
13
Top with butter or maple syrup.
14
Before pouring in the batter for the next pancake, place the pan on the damp cloth and once again let it sizzle.
201
kcal
Calories
8
g
Fat
27
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Cake flour, 20 grams Buttermilk powder (or plain yogurt), 1 1/2 tbsp Beet sugar (or regular sugar), 1/4 tsp 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
