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Nutrition Facts
Serving Size 1 (121g) Recipe makes 4 servings
Calories 176
Calories from Fat 29		(16%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 550mg		22%
Potassium 159mg		4%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 0.9g	3%
	Sugars 3.2g
Protein 8.4g		16%
detailed view... how is this calculated?

Buttermilk Pancakes

Recipe #380982 | 10 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sweet PQ?
Jul 10, 2009

These were voted "best buttermilk pancake ever" at my house. They are so light and fluffy ( I hate heavy pancakes). The recipe is very similar to most, but uses 2 eggs. I also think the way they are mixed together contributes to the fluffiness. I hope you enjoy them as much as we do!

SERVES 4 (change servings and units)

Ingredients

2 eggs
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup flour

Directions

1
Beat eggs, baking powder, baking soda and salt with a whisk until frothy.
2
Add buttermilk and flour. Mix well.
3
Cook on lightly greased (I use cooking spray) griddle and serve.

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Featured Reviews for This Recipe

From: Lavender Lynn

On Oct 15, 2009

Nice, light batter cooks up into a light and fluffy pancake with great flavor. It took me a few tries to get the temperature right in the well-seasoned cast iron skillet, but the ugly first ones were delicious, too! My advice is minimal oil, moderate temperature, smallish pancakes, and allow longer cooking times; like other buttermilk recipes we've tried, there's a risk of doughy centers; but if you get it right, these are wonderful. Made for PAC, Fall 09.

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From: Sean's Mom

On Sep 7, 2009

I haven't been able to find a great buttermilk pancake recipe in a long time and this one is awesome! The only thing I added was 1/4 cup of sugar as my husband likes his pancakes sweet. Since I didn't have any buttermilk, I made it by the given recipe and let batter sit as suggested by another reviewer. You will not be disappointed. Even our two year old was elated and he ate every bite which is rare. Thank you again for sharing this great recipe!

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From: Firehousecook AKA Cap'n Jack

On Jul 11, 2009

VERY good. I have found that letting the batter rest for about 15-20 minutes before cooking causes the cakes to be even lighter and fluffier than using it right away. Also, don't over beat when mixing the batter. This is a keeper. Thank you. Cap'n Jack

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