Rating: 4.5 stars
33 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 26

To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.

Jean Kressy
Recipe by Cooking Light December 2000

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Recipe Summary

Yield:
9 (4-inch) pancakes (serving size: 1 pancake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

99 calories; calories from fat 26%; fat 2.9g; saturated fat 0.8g; mono fat 0.9g; poly fat 1g; protein 3.2g; carbohydrates 14.9g; fiber 0.4g; cholesterol 25mg; iron 0.8mg; sodium 211mg; calcium 69mg.
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