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Buttermilk Pancakes

ashlyn's picture
  Eggs 3
  All purpose flour 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 2 Teaspoon
  Brown sugar 1 Teaspoon
  Buttermilk 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, melted

In large bowl of electric mixer, at high speed, beat eggs until light and fluffy—about 2 minutes.
Into eggs, sift flour with baking powder, salt, and granulated sugar.
Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until com- bined; do not overheat.
Meanwhile, slowly heat griddle or heavy skillet.
To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry.
Turn; cook 2 minutes longer, or until nicely browned on underside.
Serve hot with butter and maple syrup.
Makes 8 (4-inch) pancakes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1000 Calories from Fat 366

% Daily Value*

Total Fat 41 g63.6%

Saturated Fat 20.3 g101.3%

Trans Fat 0 g

Cholesterol 698.9 mg233%

Sodium 2368.7 mg98.7%

Total Carbohydrates 120 g40.1%

Dietary Fiber 3.4 g13.6%

Sugars 16.5 g

Protein 37 g73.2%

Vitamin A 29.6% Vitamin C

Calcium 121.1% Iron 56.9%

*Based on a 2000 Calorie diet

Buttermilk Pancakes Recipe