Fluffy Buttermilk Pancake Base Recipe – a delicious recipe with flour, buttermilk, sugar, salt, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix all the dry ingredients in a bowl and set aside.
2
Mix all the wet ingredients together.
3
Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much.
4
Let it stand in the bowl while you heat up your griddle/nonstick pan to 350u00b0F.
5
lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
6
Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
7
When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
8
Cook both sides to a golden brown and serve with your favorite topping.
861
kcal
Calories
58
g
Fat
71
g
Carbs
14
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: 2 1/2 cups all-purpose flour, 8 tablespoons saco buttermilk, 1/4 cup granulated sugar, 1/8 teaspoon salt, and more.
Yes, Fluffy Buttermilk Pancake Base Recipe 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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