Pancakes - Vanilla Cinnamon Buttermilk
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 415.4
- Total Fat: 14.1 g
- Cholesterol: 77.6 mg
- Sodium: 662.4 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 2.2 g
- Protein: 12.0 g
View full nutritional breakdown of Pancakes - Vanilla Cinnamon Buttermilk calories by ingredient
Introduction
The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!calories: 461 KCAL
author: THE CHUNKY CHEF The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!
calories: 461 KCAL
author: THE CHUNKY CHEF
Number of Servings: 4
Ingredients
-
2 cups all-purpose flour
3 Tbsp white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 egg
1/4 cup melted butter
Directions
Melt the butter and set aside to cool down slightly.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Serving Size: 187 Grams of Cooked Pancakes (per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user MOCHAFIT.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Serving Size: 187 Grams of Cooked Pancakes (per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user MOCHAFIT.