Recipes and Cooking Classic Buttermilk Pancakes 4.3 (22) 5 Reviews For the ultimate fluffy pancakes, include both baking soda (for leavening) and baking powder (for bubbles and height) in the batter and sift the dry ingredients before mixing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour 2 tablespoon granulated sugar 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 egg, lightly beaten 1 ½ cup buttermilk or sour milk* 3 tablespoon vegetable oil Butter (optional) Maple syrup or honey Directions Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. (This ensures equal distribution of the leaveners: baking powder and soda.) In another bowl combine egg, buttermilk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened; the batter should be slightly lumpy. Warning: Overmixing results in tough pancakes. Pour 1/4 cup batter onto a hot, lightly greased griddle. Cook over medium heat 1 to 2 minutes each side or until golden brown. Flip when top is bubbly and edges look slightly dry. PB-Banana Crunch: Stir in a handful of Cap'n Crunch cereal. Top with melted peanut butter, banana slices, and more cereal. Buckwheat with Fig and Prosciutto: Swap buckwheat flour for 1/2 cup of the 13/4 cup flour. Stir in 2 tsp. chopped fresh sage. Top with figs, prosciutto, and balsamic glaze. Chocolate & Vanilla: Stir in 1 tsp. vanilla bean paste and 1/2 cup chopped dark chocolate. Top with whipped cream and chopped chocolate. Lemon-Ricotta with Roasted Strawberries: Swap 1/4 cup ricotta cheese for 1/4 cup of the buttermilk. Stir in 1 Tbsp. lemon zest. Top with roasted strawberries. Cornmeal with Blueberries & Feta: Swap 1/2 cup cornmeal for 1/2 cup of the flour. Stir in 1/2 cup fresh corn kernels. Top with blueberries, crumbled feta, more corn, and honey. Cinnamon-Pear: Swap packed brown sugar for granulated. Stir in 1/4 tsp. cinnamon. Top with sautéed pears and maple syrup. * Place 11/2 Tbsp. lemon juice in a glass measuring cup and add enough milk to total 11/2 cups. Let stand 5 minutes before using. Make Ahead: Layer cooked pancakes between waxed paper in a freezer bag. freeze up to 3 months. to reheat, place a pancake between paper towels; microwave 45 to 60 seconds, flipping once. Rate it Print Nutrition Facts (per serving) 184 Calories 5g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 184 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 21mg 7% Sodium 265mg 12% Total Carbohydrate 30g 11% Total Sugars 12g Protein 4g Vitamin C 0.4mg 2% Calcium 119mg 9% Iron 1.2mg 7% Potassium 58mg 1% Folate, total 42.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.