Buttermilk Pancakes And Waffles – a delicious recipe with eggs, buttermilk, flour, soda, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat eggs on high with a mixer.
2
Beat in butter milk on lowest speed. Sift
3
all dry ingredients together.
4
Beat
5
into eggs and milk on low.
6
Add melted butter and beat just until smooth on medium.
7
Spray
8
a cast iron skillet with cooking oil or rub lightly with butter.
9
Have the skillet very hot and place about a half cup of batter in it.
10
Cook until it is set around the edges; turn and cook the other side until brown.
11
Cook on a waffle iron on medium heat using 7/8 of a cup of batter.
12
Cook until the light goes out.
13
To bake in the oven, cover bottom of a skillet with batter, bake at 400u00b0 for about 15 minutes or until pancakes are fluffy and brown.
1541
kcal
Calories
115
g
Fat
109
g
Carbs
21
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, 2 c. buttermilk, 2 1/4 c. all purpose flour, 1 tsp. soda, and more.
Yes, Buttermilk Pancakes And Waffles 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.
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