Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 4 tablespoons oil; 2 eggs; 4 tablespoons sugar; 2 cups flour; 1 ½ teaspoons baking soda; 2 teaspoons baking powder; ¾ cup Hersheys Chocolate Syrup (optional); 1 tablespoon flour (optional); 1 cup chocolate chips (optional); 2 cups whipped cream (optional)

Servings: persons

2 cups buttermilk
4 tablespoons oil
2 eggs
4 tablespoons sugar
2 cups flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
¾ cup Hersheys Chocolate Syrup (optional)
1 tablespoon flour (optional)
1 cup chocolate chips (optional)
2 cups whipped cream (optional)

1
Mix all liquid ingredients together; add sugar.
2
Combine dry ingredients; mix together.
3
DO NOT OVERMIX!
4
Cook on griddle at 375 degrees.
5
CHOCOLATE PANCAKES:.
6
Use 1 tablespoon of extra flour so the batter is not too thin.
7
Add chocolate syrup last so that you can vary the strength as you wish.
8
Place on griddle - sprinkle choc chips over pancake BEFORE turning.
9
Garnish with REAL whipped cream.

2199

kcal

Calories

183

Fat

122

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: 2 cups buttermilk, 4 tablespoons oil, 2 eggs, 4 tablespoons sugar, 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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