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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pancakes 53g Recipe makes 15 pancakes) |
||
| Calories 142 | ||
| Calories from Fat 58 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 358mg | 14% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 17.1g | 5% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 4.0g | ||
| Protein 3.8g | 7% | |
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The Best Fluffiest Buttermilk Pancakes on the Planet!
By: KITTENCAL
May 15, 2006
This recipe goes back years and the name of the recipe says it all, I have tryed many different recipes in the past this is about as close to the best pancakes you will have! — throw in some fresh blueberries — yield is only estimated 
15 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3-4 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup sour cream
- 5 tablespoons melted butter
- 1 teaspoon vanilla (optional)
Directions
1
In a large bowl combine the flour, baking soda, baking powder, sugar and salt.2
In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).3
Let the mixture sit for 5 minutes at room temperature.4
After 5 minutes whisk or mix again.5
Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.
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- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: diner524
On Sep 29, 2008
I was really hungry this morning and found your recipe for these wonderful pancakes!!! I made it as written, but cut the recipe in half for DD and myself. Just be careful as they tend to burn quickly, I turned the temp down to med-low. These pancakes have the best flavor!!! Will definitely be making these again. Thanks for sharing Kit!! Made for zaar stars tag.
From: Roxygirl in Colorado
On Jun 17, 2006
When my son requested pancakes for his sore throat, these popped into my head. I'm so glad I had all the ingredients on hand. I had to be patient, since it takes longer to cook these puffy pancakes. I find when using yogurt/sour cream that after my pan gets really hot, it works best to cook them slowly on a med/low heat (to make sure they don't get too brown without the insides cooking through).These were indeed very fluffy (I couldn't imagine any fluffier) and I don't know if I imagined this, but I felt like you could really taste the vanilla (must have been the combo of vanilla with the sour cream). It made for a deluctable taste. I top mine with applesauce on top, powdered sugar/syrup for the rest of the bunch. Thanks Kittencal for another great recipe. Roxygirl —
From: ChicagoRN
On Aug 10, 2008
Another 5 stars for Kitten! I have to admit I'm not a pancake lover nor the pancake afficianado in the family. I leave that up to my husband and my 4 year old son (who could eat pancakes for every meal of the day!). We made half without any fruit added and 1/2 with frozen blueberries dropped in. My 4 year old said "mmmmm" (or something to that effect) with literally each and every bite. While he loves pancakes...no pancake has ever gotten that kind of praise from Mr. Picky himself! While these are definitely a bit more work than the average box mix...the flavor blows it out of the water AND these can be cooked in mass quantity and then frozen in ziploc's and microwaved as you want more. We do this all the time for the kids and comes out beautifully! Thanks for another winner Kitten! We didn't change a thing and we LOVED it!
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