Buttermilk Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 15%
  • Fat: 4.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.8g
  • Carbohydrate: 47.4g
  • Fiber: 1.3g
  • Cholesterol: 61mg
  • Iron: 2.4mg
  • Sodium: 583mg
  • Calcium: 126mg

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

  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.
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