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Best Buttermilk Pancakes Recipe
|All purpose flour||2 Cup (32 tbs) (sifted)|
|Eggs||2 Small, slightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Melted butter/Bacon fat||2 Tablespoon|
Serving size: Complete recipe
Calories 1551 Calories from Fat 333
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 18.2 g90.8%
Trans Fat 0 g
Cholesterol 386 mg
Sodium 3420.7 mg142.5%
Total Carbohydrates 242 g80.6%
Dietary Fiber 6.8 g27%
Sugars 31.3 g
Protein 54 g107.5%
Vitamin A 22.4% Vitamin C
Calcium 8.6% Iron 72.3%
*Based on a 2000 Calorie diet
Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened.
Bake on hot, lightly greased griddle or electric skillet heated to 375°.
For uniform pancakes, use a 1/4 CUP measure or use a drip-cut pitcher and count 1-2-3 as you pour.
Turn cakes when center springs back to touch, or when bubbles on surface break.
Flip cakes only once.