Buttermilk Pancakes

Rating: 4.19 stars
74 Ratings
  • 5 star values: 47
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 7

Kids love pancakes for breakfast, and this buttermilk recipe is delicious. Try adding your child's favorite fruit to the batter just for fun.

Source: Better Homes and Gardens
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Ingredients

Directions

  • 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.

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  • For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

*Fruit Options:

Stir one of the following fruits into the pancake batter: 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 Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

Whole Wheat Pancakes:

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

Buckwheat Pancakes:

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

Cornmeal Pancakes:

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

Bran Pancakes:

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

Nutrition Facts

Per Serving:
117 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 19 mg cholesterol; 179 mg sodium. 70 mg potassium; 16 g carbohydrates; 0 g fiber; 3 g protein; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews (4)

74 Ratings
  • 5 star values: 47
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 7
Anonymous
Rating: 5 stars
01/07/2018
I made these today and they were absolutely the best pancakes
Anonymous
Rating: 5 stars
10/22/2017
These pancakes are amazingly fluffy. I had to add a little extra buttermilk to get the consistency right. Great with butter and maple syrup. I also tried it with a blueberry spread and butter. So delicious!
Anonymous
Rating: 3 stars
01/16/2018
I had to add about 3/4 C more buttermilk so the batter would move on its own. Not sure why it was so thick.
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AnaCorujo
Rating: Unrated
02/23/2014
Not sure what you are changing in your recipes, but this mix was overly dry. Had to add an extra egg and another 1/2 cup of milk
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