Buttermilk Pancakes

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(71)

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

Buttermilk Pancakes
Photo: Jason Donnelly
Total Time:
25 mins
Servings:
12
Yield:
Makes 12 standard-size pancakes or 40 dollar-size pancakes

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

  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, 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
4g Fat
16g Carbs
3g Protein
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.

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