Buttermilk Pancakes

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24 users rated this recipe an average rating of 4.0
  • Yields: 12 standard-size pancakes or 40 dollar-size pancakes
  • Start to Finish: 25 mins
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Buttermilk Pancakes
Ingredients
1 3/4
2
tablespoons granulated sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
egg, lightly beaten
1 1/2
cups buttermilk or sour milk
3
tablespoons cooking oil
 
Desired fruit options (optional)*
 
Butter (optional)
 
Desired syrup (optional)
Directions
  1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy;). If desired, stir in desired fruit.
  2. For standard-size pancakes, pour about 1/4 cup batter onto a hot lightly greased griddle or heavy skillet. Spread batter if necessary. For mini pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry (see photo 3). Serve warm. If desired, top with butter and syrup.
From the Test Kitchen
*Fruit Options:

If desired, stir one of the following fruits into the pancake batter before pouring onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

Pancakes:

Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

Whole Wheat Pancakes:

Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

Buckwheat Pancakes:

Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

Cornmeal Pancakes:

Prepare as directed, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

Bran Pancakes:

Prepare as directed, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.

Nutrition Facts (Buttermilk Pancakes)
    Per serving:
  • 123 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 179 mg sodium,
  • 18 g carb.,
  • 4 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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