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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pancakes 40g Recipe makes 20 pancakes) |
||
| Calories 71 | ||
| Calories from Fat 24 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.7g | 4% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 189mg | 7% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.7g | ||
| Protein 2.6g | 5% | |
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The Best (No Kidding) Buttermilk Pancakes
By: Chef Kate
Jun 17, 2006
I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing--you must use real maple syrup and you must warm it before serving it with the pancakes.
20 pancakes
Ingredients
- 3 eggs, separated
- 1 2/3 cups buttermilk
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
Directions
1
Beat the yolks until pale and smooth.2
Beat in the buttermilk and then the baking soda and mix well.3
Sift in the dry ingredients mixing as you add; make sure the batter is smooth.4
Add in the melted butter and mix well.5
Beat the egg whites in another bowl until stiff.6
Fold into the batter until no bits of white are visible.7
Let batter stand about 20 minutes before making pancakes.8
Make sure your griddle is really hot (the old water droplet test).9
Ladle batter onto griddle; turn when buddles form across the cakes and allow to lightly brown on the second side.10
Serve with warm maple syrup and sweet butter.
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Browse similar recipes by category
- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Brunch
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Chef #1203699
On Mar 15, 2009
The title is accurate. This is an excellent recipe. I'd been using Alton Brown's recipe for buttermilk pancakes; I replaced that one with this one. The only adjustment I make is a bit more salt - about a teaspoon of kosher salt.
From: diner524
On Jan 21, 2009
Great pancakes!!! I only made 1/4 of the recipe for myself this morning, but will use full or 1/2 amount for family on the weekends. I didn't have buttermilk so made my owning by combining lemon juice with the milk and let it sit 15 mins., otherwise made as written. Thanks for sharing your recipe. Made for Holiday Tag.
From: Deb's Recipes
On Jun 28, 2006
These yummy pancakes puff up so light and fluffy while on the griddle. And they easily become a very even golden-brown there. Like Mama's Kitchen, I served the pancakes with Warm Double Strawberry Sauce Warm Double Strawberry Sauce ~ Thanks for a great breakfast!
From: Chef Volkman
On May 21, 2009
These are the closest to my grandmother's pancakes in a recipe I have found! She was raised on a farm and she is a true craftsperson when it comes to cooking. She doesn't measure a thing 
They are AWESOME.
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