Recipes and Cooking Buttermilk Pancakes 4.2 (71) 4 Reviews Kids love pancakes for breakfast, and this buttermilk recipe is delicious. Try adding your child's favorite fruit to the batter just for fun. 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 June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 25 mins Servings: 12 Yield: Makes 12 standard-size pancakes or 40 dollar-size pancakes 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, slightly beaten 1 ½ cup buttermilk or sour milk (see tip) 3 tablespoon cooking oil Desired fruit options (optional)* Desired syrup (optional) Butter (optional) 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. 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. Rate it Print Nutrition Facts (per serving) 117 Calories 4g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 117 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 179mg 8% Total Carbohydrate 16g 6% Protein 3g Vitamin C 0.6mg 3% Calcium 50.5mg 4% Iron 0.9mg 5% Potassium 70mg 1% Folate, total 36.3mcg Vitamin B-12 0.1mcg *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.