Mom’S Buttermilk Pancakes – a delicious recipe with All-purpose, Baking Soda, u00bc, Sugar, Buttermilk, Egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, whisk together the flour, baking soda, salt, and sugar. Add the buttermilk and whisk, just until all dry ingredients are moistened. Add egg and melted butter and whisk till incorporated. Batter will be bit lumpy.
2
Coat a stovetop griddle or large pan with nonstick cooking spray. Using a 1/3 cup measure, pour out a scant 1/3 cup of pancake batter on to griddle or pan. Repeat, leaving some space between pancakes. Cook for about 2 minutes or until lightly browned on the bottom. Use a spatula to carefully flip the pancakes. Make a small indentation with the spatula on top of each pancake and dot with a bit of butter. Allow to cook for another minute or two and remove to a platter. Keep warm while cooking remaining pancakes.
3
Serve with butter, maple syrup, berries, or any other pancake toppings of choice.
379
kcal
Calories
29
g
Fat
25
g
Carbs
7
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: 1 cup All-purpose Flour, 1 teaspoon Baking Soda, 1/4 teaspoons Salt, 1 teaspoon Sugar, and more.
Yes, Mom’S Buttermilk 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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