Buttermilk Spelt Pancakes – a delicious recipe with flour, baking powder, baking soda, salt, eggs, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix (or sift) the flour, baking powder, baking soda, and salt into a bowl and set aside.
2
In a separate bowl, beat the eggs with a fork until uniform in color.
3
Add buttermilk, melted butter, molasses, and brown sugar to the beaten eggs and mix well. If the buttermilk and eggs are cold then the butter will solidify when you pour it into the mixture - this isn't much of a problem as long as the lumps of butter are relatively small. If you decide not to use molasses then you can replace it with an extra tablespoon of brown sugar, or omit the sweeteners entirely.
4
Add the dry ingredients to the wet ingredients and stir by hand just until the batter is evenly moistened.
5
Heat a large nonstick skillet or griddle over medium-high heat. Grease it lightly by brushing with oil. Drop the pancake batter onto the hot skillet by large spoonfuls (2-3 Tbsp). Leave about 2 inches between the pancakes to allow them to spread and to make turning them easier.
6
Cook on the first side until the edges are set, about 2 minutes depending on the heat level. Flip the pancakes and finish cooking on the second side for a few more minutes. Adjust the heat as needed to produce a golden brown color.
1038
kcal
Calories
94
g
Fat
40
g
Carbs
12
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 9 ingredients. The key ingredients include: 1 1/2 cups whole spelt flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Buttermilk Spelt 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.
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