Classic Buttermilk Pancakes

Classic Buttermilk Pancakes
Staff Writer
Elsa Saatela

Fluffy and thick buttermilk pancakes are both easy to make and very versatile — keep them plain and add your favorite topping, or add berries, chocolate, or nuts to the batter.

4
Servings
752
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flour
  • 1 Teaspoon bakingpowder
  • 1 Teaspoon bakingsoda
  • 1/2 Teaspoon salt
  • 2 Teaspoons sugar
  • 2 eggs
  • 2 Cups buttermilk
  • 3 Tablespoons melted butter

Directions

In a large bowl, combine the flour, baking powder, soda, salt, and sugar. Whisk eggs, buttermilk, and butter together in a another bowl. Combine the mixtures and stir until smooth, but don't overbeat, or teh pancakes will get chewy. Heat a griddle over medium-low heat, pour about 1/3 cup abtter on teh pan (or less or more depending on teh size pancakes you want). Let brown until bubbling, flip over and brown the other side. Serve with your choise of topping, like maple syrup and blueberries.

Nutritional Facts

Total Fat
27g
39%
Sugar
18g
20%
Saturated Fat
5g
21%
Cholesterol
6mg
2%
Carbohydrate, by difference
112g
86%
Protein
15g
33%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
225mg
23%
Choline, total
11mg
3%
Fiber, total dietary
6g
24%
Folate, total
157µg
39%
Iron, Fe
4mg
22%
Magnesium, Mg
68mg
21%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
714mg
100%
Selenium, Se
17µg
31%
Sodium, Na
1869mg
100%
Thiamin
1mg
91%
Water
55g
2%
Zinc, Zn
1mg
13%

Buttermilk Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Buttermilk Pancake Cooking Tip

Plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.