Rating: 4 stars
54 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 19
  • 5 star values: 27
Kathy Brown, Tomball, Texas
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary

Yield:
3 servings (serving size: 4 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

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  • Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

  • Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Nutrition Facts

273 calories; fat 11.2g; saturated fat 5.7g; mono fat 3.3g; poly fat 1.3g; protein 10g; carbohydrates 34.7g; fiber 2.8g; cholesterol 91mg; iron 2.1mg; sodium 526mg; calcium 184mg.
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