Best Buttermilk Pancakes Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 All purpose flour2 Cup (32 tbs) (sifted)
 Soda1 Teaspoon
 Salt1 Teaspoon
 Sugar2 Tablespoon
 Eggs2 Small, slightly beaten
 Buttermilk2 Cup (32 tbs)
 Melted butter/Bacon fat2 Tablespoon

Nutrition Facts

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

Directions

Sift flour, soda, salt, and sugar into bowl.
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.
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