Buttermilk Toaster Pancakes – a delicious recipe with eggs, brown sugar, flour, baking powder, salt, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat griddle.
2
Beat eggs with brown sugar until very light, approximately 2 minutes.
3
Mix dry ingredients.
4
Stir gently into beaten eggs.
5
Add buttermilk and oil.
6
Stir only until mixed.
7
Batter will be lumpy.
8
For each pancake, pour 1/4 cup batter onto hot griddle.
9
Cook until surface is covered with bubbles, turn, and cook other side until light brown.
10
Cool on rack.
11
Place pancakes in an airtight container with wax paper between layers.
12
Or, wrap singly in foil.
13
Label and store in freezer.
14
To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated.
15
Set toaster on medium-low setting.
16
Toast pancakes, twice if necessary, to heat through.
572
kcal
Calories
46
g
Fat
29
g
Carbs
13
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 7 ingredients. The key ingredients include: 3 eggs, 1 tbsp. packed brown sugar, 1 cup unsifted flour, 1 tbsp. baking powder, and more.
Yes, Buttermilk Toaster 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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