The Ultimate Buttermilk Pancakes The Ultimate Buttermilk Pancakes

Ronald Tsang Author: The Ultimate Buttermilk Pancakes

This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.

  • Prep time 20 minutes
  • Total time 20 minutes

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon each baking powder and baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cup buttermilk
  • 1 egg
  • 2 tablespoons butter melted
  • 2 teaspoons vanilla
  • 1 tablespoon vegetable oil

Method

In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.

Makes about 14 pancakes.

Whole wheat Buttermilk Pancakes
Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.



Banana Buttermilk Pancakes
Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.




Blueberry Buttermilk Pancakes
Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.

Nutritional facts per pancake: about

  • Sodium 201 mg
  • Protein 3 g
  • Calories 91.0
  • Total fat 4 g
  • Potassium 65 mg
  • Cholesterol 19 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 5.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 2.0
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The Ultimate Buttermilk Pancakes

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