Sunday Brunch: Gale Gand'S Buttermilk Pancakes Recipe – a delicious recipe with flour, sugar, salt, baking powder, baking soda, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, beat the egg with a fork and then mix in the buttermilk, milk, and melted butter. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps. Transfer the batter to a pitcher with a pour spout.
2
Pour about 3 tablespoons of the batter onto the griddle to make each pancake, leaving space in between for spreading. When the top of each pancake is done bubbling and no longer looks wet and the underside is lightly browned (about 3 minutes), flip the pancake and cook it on the other side until golden brown, about 2 minutes.
3
Serve immediately, or keep warm on a plate in a 200-degree oven while you cook some more pancakes.
648
kcal
Calories
55
g
Fat
34
g
Carbs
8
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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon baking powder, and more.
Yes, Sunday Brunch: Gale Gand'S Buttermilk Pancakes 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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