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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Buttermilk Pancakes

Yield: 12 standard-size pancakes or 40 dollar-size pancakes
Start to Finish 25 mins
Buttermilk Pancakes
  • 1 3/4  cups  all-purpose flour
  • 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)

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.
  • 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)
  • cal. (kcal) 123,
  • Fat, total (g) 4,
  • chol. (mg) 19,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 4,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 179,
  • Potassium (mg) 71,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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