Buttermilk Pancakes

Buttermilk Pancakes Recipe
Lee Harrelson

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

Yield:

4 servings (serving size: 3 pancakes)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Martha Condra,

Cooking Light

December 2006
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