Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Martha Condra
Recipe by Cooking Light December 2006


Credit: Lee Harrelson

Recipe Summary test

4 servings (serving size: 3 pancakes)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

272 calories; calories from fat 15%; fat 4.5g; saturated fat 2.2g; mono fat 1.3g; poly fat 0.5g; protein 9.8g; carbohydrates 47.4g; fiber 1.3g; cholesterol 61mg; iron 2.4mg; sodium 583mg; calcium 126mg.