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Nutrition Facts
Serving Size 1 (289g) 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%
detailed view... how is this calculated?

Buttermilk Pancakes

Recipe #66241 | 40 min | 20 min prep | add private note

⁽¹⁴¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: JCPK

On Nov 8, 2009

Fluffy and yummy. So tasty with a hint of vanilla.

1 person found this review helpful

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From: TC Dee

On Nov 7, 2009

Thanks for posting - these are the BEST from scratch pancakes. We were going to use a box mix, but I had buttermilk that had to be used. My 11-yr. old said, "These are like IHOP, only BETTER!!" We were very impressed.

1 person found this review helpful

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From: *Kathy*

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.

5 people found this review helpful

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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!

5 people found this review helpful

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