Buttermilk Pancake Recipe

2013-05-14
buttermilk pancake recipe
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  • Yield : 8 to 10 pancakes
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Nutritional Info

This information is per serving.

  • Calories

    176
  • Calories from Fat

    56
  • Total Fat

    6.2g
  • Saturated Fat

    3.5g
  • Cholesterol

    51mg
  • Sodium

    456mg
  • Total Carbohydrates

    24.1g
  • Dietary Fiber

    0.8g
  • Sugars

    2.5g
  • Protein

    5.7g
  • Vitamin A

    4%
  • Vitamin C

    1%
  • Calcium

    9%
  • Iron

    9%
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This easy to make buttermilk pancake recipe is absolutely fabulous!

I don’t know how I missed using buttermilk in pancakes for so long but it makes an amazing difference. They turn out light and just the right texture.

The buttermilk adds just a slight bit of tartness to the pancake that works really well with your favorite syrup.

Buttermilk Pancake Recipe

 

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons melted butter or oil for frying

Method

Step 1

Stir the dry ingredients into a large bowl. Beat the eggs until they are light and fluffy. Stir the buttermilk into the eggs. Fold this into the dry ingredients and mix until smooth. Add the melted butter and stir well.

Step 2

Heat your skillet or griddle until it is quite hot. Add a little fat, and when it is melted, pour off any excess. Cook the pancakes (1/2 cup batter per pancake) until golden on each side.

Step 3

Keep the pancakes warm in a low oven while you cook up the rest of them. These pancakes are wonderful served with a bit of butter and your favorite syrup.

Makes 8 – 10 pancakes.

Variations:

  • Add a few tablespoons of sugar if you want a sweeter pancake, but you will probably find it isn’t necessary.
  • For extra nutrition and taste, add fresh blueberries, chopped walnuts or slices of banana to the batter.
  • Top the pancakes with a mix of fresh seasonal berries.

Did You Know?…

The buttermilk not only adds fantastic taste to the pancakes. It also makes the pancakes very tender.

A good homemade pancake recipe like this one makes it easy to create great restaurant style breakfasts right in your own kitchen.

I think you will really like this recipe.

Making something from scratch, like this pancake recipe, is always healthier than a boxed mix. You know exactly what is in the recipe and there are no preservatives or fillers.

If you like it, I’d would really appreciate it if you Pin it to Pinterest and Like it on Facebook. Leave a comment and a recipe to share below.

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buttermilk pancake recipe



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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on

    10 Minute Easy Pancake Recipe with a Twist

    by merchant gourmet
    (UK)

    10 minutes. That’s all it will take this Pancake Day to impress your nearest and dearest with this mouth watering pancake recipe.

    The recipe, created by food brand Merchant Gourmet, is easy to follow and makes a stack of ten fluffy pancakes. So, before you reach for the trusty lemon juice, why not try a delicious new twist on this traditional favourite?

    Cooking time: 5-6 minutes
    Preparation time: 5 minutes
    Serves: Makes 10 pancakes

    Caramel Toffee
    200g / 8 ounces self-raising flour
    Pinch of salt
    1 tsp baking powder
    1 egg
    300 ml / half pint milk
    Knob of butter, melted
    75 g good quality mixed dark and milk chocolate chips
    Sunflower oil or a little butter for cooking
    Fresh raspberries to serve

    How to cook it:
    1. Mix together the flour, baking powder and salt in a large bowl
    2. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a smooth batter. Beat in the melted butter, and gently stir in the chocolate chips
    3. Heat a teaspoon of oil or a small knob of butter in a large non-stick frying pan. Drop a large tablespoon full of the batter into the pan to make pancakes about 7.5cm across.
    4. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake and then turn and cook for another 2-3 minutes until golden.
    5. Cover with kitchen paper to keep warm while you use the rest of the batter.
    6. Stack the pancakes to form a pile, drizzle with warm Caramel Toffee and scatter with fresh raspberries.

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