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Old Fashioned Buttermilk Pancakes
These fluffy and flavorful buttermilk pancakes freeze well once cooked.
Course
Breakfast
Cuisine
American
Keyword
buttermilk, pancakes
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
17
minutes
minutes
Servings
10
Calories
248
kcal
Ingredients
3
eggs
3
cups
buttermilk
¼
cups
butter
melted and cooled
3
cups
flour
¼
cup
sugar
1
tsp.
baking powder
2 ½
tsp.
baking soda
1 ½
tsp.
salt
Instructions
In a large bowl, mix the dry ingredients together. Set aside.
In a medium bowl, whisk eggs and buttermilk.
Slowly add cooled and melted butter to the egg mixture, whisking continuously.
Pour your egg mixture into your bowl of dry ingredients. and whisk until almost even consistency. (some chunks are normal).
Let pancakes batter sit for 20 to 30 minutes.
On a heated 350° griddle or medium-high heated pan, pour pancake batter ¼ cup or ½ cup size amount.
Cook for around 5 minutes on one side or until the edges of the pancakes start to look dry.
Flip and cook for 3 to 4 more minutes. Remove from pan when fully cooked.
Notes
Using Real Buttermilk
3 cups of buttermilk
1 tsp baking powder
2 1/2 tsp baking soda
Using Shortcut/Substitution
1 Tbsp lemon juice (or vinegar) + enough milk to make 3 cups
3 tsp baking powder
1 1/2 tsp baking soda
Nutrition
Serving:
2
pancakes
|
Calories:
248
kcal
|
Carbohydrates:
37
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
71
mg
|
Sodium:
669
mg
|
Potassium:
173
mg
|
Fiber:
1
g
|
Sugar:
8
g