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RECIPE
10 INGREDIENTS 6 STEPS 40min

One-Bowl Buttermilk Pancakes

5.0
3 Ratings
These pancakes will quickly become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge!
One-Bowl Buttermilk Pancakes Recipe | SideChef
These pancakes will quickly become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge!
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
40min
Total Time
$1.95
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 Tbsp
1 tsp
Baking Powder
1 tsp
Baking Soda
2 cups
Buttermilk
1/2 cup
2/3 cup
cooled slightly after melting
as needed
Canola Oil
for frying
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
693
FAT
35.9 g
PROTEIN
16.7 g
CARBS
73.6 g

Author's Notes

Yields 18-20 3-inch pancakes

Cooking Instructions

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Step 1
Whisk the All-Purpose Flour (2 1/2 cups) , Granulated Sugar (2 Tbsp) , Salt (1/2 Tbsp) , Baking Powder (1 tsp) , and Baking Soda (1 tsp) together in a large bowl. Add the Large Eggs (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.
Step 2
Add the Buttermilk (2 cups) and Milk (1/2 cup) , and stir with spatula to combine. Add the Unsalted Butter (2/3 cup) and stir until combined.
Step 3
Heat a large skillet over medium-high heat. When hot, film with a thin layer of Canola Oil (as needed) . After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
Step 4
The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.
Step 5
If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.
Step 6
Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.

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Nutrition Per Serving
Calories
693
% Daily Value*
Fat
35.9 g
46%
Saturated Fat
21.3 g
106%
Trans Fat
0.0 g
--
Cholesterol
197.1 mg
66%
Carbohydrates
73.6 g
27%
Fiber
2.1 g
8%
Sugars
14.2 g
--
Protein
16.7 g
33%
Sodium
1510.8 mg
66%
Vitamin D
1.6 µg
8%
Calcium
239.0 mg
18%
Iron
4.1 mg
23%
Potassium
249.3 mg
5%
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