Buttermilk Pancakes

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Buttermilk PancakesRecipe
To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.
9 (4-inch) pancakes (serving size: 1 pancake)


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1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray


Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Created date

January 1996

Nutritional Information

Calories 99
Caloriesfromfat 26 %
Fat 2.9 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1 g
Protein 3.2 g
Carbohydrate 14.9 g
Fiber 0.4 g
Cholesterol 25 mg
Iron 0.8 mg
Sodium 211 mg
Calcium 69 mg