Spelt Buttermilk Pancakes – a delicious recipe with egg, buttermilk, vanilla, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Using a fork or small whisk, beat egg in a mixing bowl until uniform in color.
2
Add buttermilk and vanilla and mix well.
3
Dump spelt flour on top of the wet ingredients, then add baking powder, baking soda and salt on top of the flour so that they stay dry until you mix them in.
4
Mix dry ingredients into wet just until combined. If mixture seems thick, lighten with a few tablespoons water until it's the right consistency.
5
Bake 4-inch cakes on a lightly oiled griddle (I usually do these after I do bacon on weekend mornings, so I use bacon fat) at 375-400u00b0. Hold in a warm oven until all are done. Great with butter, syrup, yogurt, peanut butter, jam, you name it.
555
kcal
Calories
49
g
Fat
24
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 7 ingredients. The key ingredients include: 1 egg, 1 cup buttermilk, 1/2 teaspoon vanilla extract, 1 cup spelt flour, and more.
Yes, Spelt 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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