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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (372g) Recipe makes 3 servings |
||
| Calories 629 | ||
| Calories from Fat 229 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.5g | 39% | |
| Saturated Fat 12.4g | 61% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 188mg | 62% | |
| Sodium 1658mg | 69% | |
| Potassium 386mg | 11% | |
| Total Carbohydrate 80.9g | 26% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 16.8g | ||
| Protein 18.4g | 36% | |
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Buttermilk Pancakes
By: ~Nimz~
Jul 7, 2003
This is our favorite pancake recipe. I got it from Williams-Sonoma site. Try it.. It's great.
SERVES 3 -5
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoon vegetable oil or cooking spray
- maple syrup, for serving
Directions
1
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.2
Add the buttermilk, melted butter and vanilla and mix well.3
Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).4
You can also mix this together using a wooden spoon or whatever you have.5
Heat lightly greased griddle at 350 degrees.6
Pour about 1/3 cup of the batter onto griddle for each pancake.7
Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.8
Repeat with remaining batter.
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Featured Reviews for This Recipe
From: PamperedP
On Jun 29, 2008
Really enjoyed these pancakes! Hubby said they even smelled like restuarant pancakes!
From: Chef #748364
On Jun 16, 2008
These were amazing! They were buttery, moist and fluffy! Outstanding! Thanks for the recipe!
From: Kathy at Recipezaar
On Jun 13, 2005
It was a rainy weekend and I was in need of some comfort food. I love pancakes made with buttermilk, and this was perfect. I had just a drop of vanilla extract, so in addition to that I added some banana extract, which turned out very nice. I have not made pancakes in quite some time, and these were wonderful, light, and fluffy.
From: * Pamela *
On Aug 5, 2004
— posted Jul 26, 2003,Made these for breakfast today as my last recipe for "pick your chef". I have never been very successful at making regular pancakes, but this recipe worked for me! I did make the first few a little thick but by the end I had mastered pouring the right amount of batter. I made these with whole wheat flour and the kids still gobbled them down. Thanks for this great recipe! ***updated I made these today for a special breakfast and served these with Strawberry topping Sweet Southern Sugared Strawberries (Strawberry Topping), whipped cream and icing sugar. Delicious!
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