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RECIPE
10 INGREDIENTS8 STEPS25MIN

Buttermilk Pancakes

5.0
1 Ratings
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
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This recipe for buttermilk pancakes makes for a such a scrumptious breakfast of light, fluffy and absolutely delicious pancakes cooked to golden brown perfection.

25MIN

Total Time
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 Tbsp
Baking Powder
1 tsp
Baking Soda
1/2 tsp
1/4 tsp
Ground Nutmeg
(optional)
2
Large  Eggs , lightly beaten
2 cups
Buttermilk
to taste
for greasing the pan
or Non-Stick Spray
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Nutrition Per Serving
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CALORIES
233
FAT
4.7 g
PROTEIN
8.6 g
CARBS
37.7 g

Author's Notes

If you don't have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk. Makes 12 pancakes.

Directions

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Step 1
To keep pancakes warm while you are making the whole batch, heat oven to 225 degrees F (105 degrees C) and place a large sheet pan inside.
Step 2
In a large bowl, mix All-Purpose Flour (2 cup), Granulated Sugar (2 tablespoon), Baking Powder (2 tablespoon), Baking Soda (1 teaspoon), Salt (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon).
Step 3
Add the Egg (2), Buttermilk (2 cup), and Vanilla Extract (1 teaspoon) and whisk until just combined. Some small lumps remaining are fine. Do not over stir the mix - overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining. Let batter sit for about 10 minutes.
Step 4
Preheat a large skillet or griddle over medium-high heat - it should be hot before adding the pancakes to the surface. Add a little bit of Butter (to taste) and let it melt.
Step 5
When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake into the pan.
Step 6
Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
Step 7
Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
Step 8
Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!

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Nutrition Per Serving
Calories
233
% Daily Value*
Fat
4.7 g
6%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
69.7 mg
23%
Carbohydrates
37.7 g
14%
Fiber
1.1 g
4%
Sugars
8.4 g
--
Protein
8.6 g
17%
Sodium
926.9 mg
40%
Vitamin D
1.4 µg
7%
Calcium
234.2 mg
18%
Iron
2.1 mg
12%
Potassium
175.5 mg
4%
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