Calories In Buttermilk Pancakes - Calorie, Fat, Carb, Fiber, & Protein Info
This makes me so happy, Nina! Enjoy a pancake or two for me! Just made these (breakfast for dinner) and they were amazing! I guess buttermilk really is the secret! Can’t wait to make these when family comes to visit! OMG Liz, I made this for breakfast this morning and they were such a hit!
My nephew who is 2 had 3 pieces! I’m sharing this on my Facebook page tomorrow. Thank you, it was super simple too! …I just made this and it was great, fluffy and we like it…but I have question, is it supposed to taste a bit soury, Or my buttermilk measurement is wrong, Please answer my question because I will for sure make this again.
Whenever I make my own buttermilk, I think I usually use lemon juice, so I’m not sure if the vinegar would give it a different taste. The pancakes shouldn’t have a sour flavor to them, so maybe try the recipe with buttermilk from the store and see what you think!
I’m glad to hear you like the fluffiness factor of these pancakes though. These wer delicious and fluffy. I added a touch of cinnamon in the batter and some wild blackberries. Found your recipe yesterday morning. Wonderful fluffy pancakes with a butter flavor. My son and I describe it as a buttery buttermilk pancake recipe as the recipe does not call for any flavoring. Next time I am going to add either vanilla, maple or lemon if I use blueberries along with lemon zest.
Recipe is a keeper and I have pinned it as well as written my comments. I’ve been enjoying this recipe for a while now. Just received a waffle maker - do you know if it needs adjustment for that, I tried boxed mix and it tastes awful in comparison! I’ve never tried this recipe with waffles! I might have to do some testing… let me know if you try it!
Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve as soon as possible, with butter and warm maple syrup. If you don't have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.
Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. 1. In large bowl, whisk together flour, sugar, baking powder, soda and salt until completely combined. 2. In medium bowl, stir together buttermilk, eggs, and oil until well combined. Add to flour mixture, stirring just until combined (some lumps may remain).
3. Heat griddle or large skillet over medium heat until a drop of water sizzles. Brush lightly with vegetable oil. Pour about 1/4 cup batter onto griddle or skillet, spreading batter if thinner pancakes are desired. Cook 1 to 2 minutes on each side, until golden brown, turning when pancakes have bubbles on the surface and edges begin to look cooked. Serve warm with syrup, fruit or jam, as desired. Substitute whole wheat flour for all-purpose flour. If batter seems too thick, add buttermilk 1 tablespoon at a time to reach desired consistency.
How to make fluffy pancakes at home, with ease. This easy recipe makes pancakes that are light and fluffy and only requires a few simple ingredients you probably have in your kitchen right now. Jump to the full Fluffy Pancakes Recipe or watch our quick recipe video showing you how we make them.
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