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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 383.5
  • Total Fat: 13.8 g
  • Cholesterol: 165.8 mg
  • Sodium: 1,118.7 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 13.3 g

View full nutritional breakdown of Old School Buttermilk Pancakes calories by ingredient
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Old School Buttermilk Pancakes

Submitted by: BELASARIA

Introduction

Substituting low-fat buttermilk shaves some of fat and calories, but don't substitute the sugar or butter. The sugar is needed to help level the pancakes. Unsalted butter keeps the sodium down and gives you fluffier pancakes. It also gives the pancakes richness so that you can skip buttering them when they get off the griddle! Substituting low-fat buttermilk shaves some of fat and calories, but don't substitute the sugar or butter. The sugar is needed to help level the pancakes. Unsalted butter keeps the sodium down and gives you fluffier pancakes. It also gives the pancakes richness so that you can skip buttering them when they get off the griddle!
Number of Servings: 4

Ingredients

    1 1/2 cups all-purpose flour
    3 Tbsp sugar
    1.5 tsp baking powder
    0.5 tsp baking soda
    0.5 tsp salt

    1.5 cups 1% lowfat buttermilk
    3 Tbsp unsalted butter, melted
    2 large eggs
    0.5 tsp vanilla extract

Tips

Want to add fruit or other goodies to your batter? Stir in 1/2 cup of blueberries, raspberries, chopped raisins or dates, sliced bananas, dried coconut, etc. after you combine your wet and dry ingredients.

Undercook a few cakes so that you can freeze them and then later warm them up in the toaster.


Directions

Preheat your pan or griddle to medium.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together the remaining wet ingredients.

Pour the wet ingredients over the dry, gently whisking until just combined. Your batter will be slightly lumpy.

Allow batter to rest 2-3 minutes.

Spray your griddle with non-stick cooking spray. Ladle 1/3 batter onto griddle for each pancake, making sure there is distance between the cakes (batter will spread as it cooks). Flip pancakes when cakes have bubbles and some of them burst. Flip and cook the other side until lightly browned.

Keep warm in the oven.

Serving Size: Makes 12 5-inch cakes

Number of Servings: 4

Recipe submitted by SparkPeople user BELASARIA.






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