Panama Buttermilk Pancakes Recipe

Name: Panama Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 2 tablespoons brown sugar, packed; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 eggs, separated; 2 cups buttermilk; 6 tablespoons unsalted butter, melted (plus some to cook with); 2 teaspoons vanilla extract; 1/2 cup sweetened flaked coconut; 1 pint fresh strawberries, hulled and sliced; 2 bananas, peeled and sliced

Servings: persons

2 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
2 cups buttermilk
6 tablespoons unsalted butter, melted (plus some to cook with)
2 teaspoons vanilla extract
1/2 cup sweetened flaked coconut
1 pint fresh strawberries, hulled and sliced
2 bananas, peeled and sliced

1
mix flour, sugars, baking powder, soda, and salt together; set aside.
2
whisk egg yolks, buttermilk, 6 tbsp butter, and vanilla together; set aside.
3
separately, whisk egg whites until soft peaks form; set aside.
4
heat skillet or griddle over medium-high heat and melt about 1 tbsp evenly over cooking surface.
5
add flour mixture to egg-buttermilk mixture and mix until just blended. fold in egg whites. scoop 1/4 cup of batter onto hot skillet and cook pancakes 2-3 minutes, until they start to bubble on top. flip and cook 2 minutes more. remove from heat, keep warm while cooking the rest, and serve topped with strawberries, coconut, and bananas.
6
variations: try adding slices of fruit to pancakes just after initially scooping them onto the skillet, before flipping (berries, banana, mango, kiwi, pineapple) and also serve with warmed peanut butter as well as syrup.

1430

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons brown sugar, packed, 1 tablespoon baking powder, and more.

Yes, Panama 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.

Panama Buttermilk Pancakes

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