1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (118g) Recipe makes 4 servings
Calories 222
Calories from Fat 70		(31%)
Amount Per Serving		%DV
	Total Fat 7.8g	12%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 662mg		27%
Potassium 147mg		4%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 0.6g	2%
	Sugars 4.2g
Protein 6.5g		12%
detailed view... how is this calculated?

Buttermilk Pancakes

Recipe #68216 | 4 min | 2 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Aug 4, 2003

SERVES 4 (change servings and units)

Ingredients

1 cup cake flour or all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
2 tablespoons melted butter

Directions

1
Sift the dry ingredients together into a mixing bowl.
2
Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy.
3
Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters.
4
Flip and cook until golden brown.
5
Makes about ten 4-inch (10 cm) pancakes, to serve 4.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sofe

On Jan 25, 2009

Great recipe! Very light and fluffy and very nice tasting. I added 1 teaspoon vanilla after reading some of the other reviews. I have tried a bunch of pancake recipes and this is one of the best!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Margie99

On Jan 24, 2009

These were the absolute best pancakes I have ever had. I added a little bit of vanilla. This is the first pancake that I have ever made that I didn't need to add extra flour to make them thick enough. I subbed about half the all purpose flour with whole wheat flour. Even the first pancake turned out beautiful. This recipe is a keeper, thank you Mimi. I make up several batches of the dry ingredients and put in ziploc bags then just add the wet ingredients when we want pancakes.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: D-Town Cafe de Soltero

On Aug 2, 2005

Fantastic pancakes! Everybody who has had these has remarked about how good they are. No need to butter these pancakes - perfect with just syrup and sausage. I substituted about a tablespoon of vanilla for the 2 tablespoons of melted butter and came up with a great variation. Nobody has gone away from these pancakes unsatisfied!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1061359

On Dec 7, 2008

WOW!!! I have not had good luck with pancakes(As far as my husband is concerned!) Well let me tell you, my husband said that these are THE BEST pancakes I have ever made! I doubled the recipe and the only thing I did was add a teaspoon of vanilla. These were light, fluffy and as other posters have said only need syrup. I will be replacing my old recipe with this one. Thanks so much for sharing yours Mimi! Note : For Dad's Kitchen thanks for the tip, 400 degrees was right on!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews