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Buttermilk Pancakes

Lee Harrelson
Yield

4 servings (serving size: 3 pancakes)

Classic and universally appealing, these pancakes pair well with all of our sauces, or just maple syrup.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fat-free buttermilk
  • 1 tablespoon butter, melted
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 272
  • caloriesfromfat 15 %
  • fat 4.5 g
  • satfat 2.2 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 9.8 g
  • carbohydrate 47.4 g
  • fiber 1.3 g
  • cholesterol 61 mg
  • iron 2.4 mg
  • sodium 583 mg
  • calcium 126 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.

  2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.