Fluffy Buttermilk Pancakes Via Realmomkitchen.Com – a delicious recipe with flour, sugar, baking powder, baking soda, salt, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix dry ingredients together in medium bowl.
2
Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
3
Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
4
Lightly coat skillet with oil. Heat to medium low.
5
Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
6
Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
7
Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
8
Serve warm with maple syrup and butter.
1268
kcal
Calories
113
g
Fat
56
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 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.
Yes, Fluffy Buttermilk Pancakes Via Realmomkitchen.Com 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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