Old School Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups all-purpose flour3 Tbsp sugar1.5 tsp baking powder0.5 tsp baking soda0.5 tsp salt1.5 cups 1% lowfat buttermilk3 Tbsp unsalted butter, melted2 large eggs0.5 tsp vanilla extract
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.
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.
Nutritional Info 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
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