1/1 Photo of Basic Buttermilk Pancakes
This is a pretty fool-proof recipe. I took a regular pancake recipe and tweaked it to use buttermilk. One great variation is to put a mashed banana in with the wet ingredients, and then add chocolate chips right at the end.
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Units: US | Metric
- 1In a large bowl, mix together all dry ingredients.
- 2In a separate bowl, mix together the wet ingredients, including the vegetable oil.
- 3Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
- 4Stir with a spoon or whisk just until it is combined. There should be lumps and the batter will be fairly thick.
- 5At this point you can let the batter rest for up to 60 minutes, or cover and refrigerate it overnight.
- 6For large pancakes use 1/4 cup of batter, or use about 1/8 cup for little pancakes. Cook until the top is bubbling and first side is brown, then flip. Don't mash them with the spatula after you flip them, or they will be flattened instead of fluffy. When they are cooked through, the top will be a little bouncy if you poke it with your fingers.
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Nutritional Facts for Basic Buttermilk Pancakes
Serving Size: 1 (178 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 319.6
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 2.2 g
- Cholesterol 96.6 mg
- Sodium 762.5 mg
- Total Carbohydrate 44.1 g
- Dietary Fiber 1.2 g
- Sugars 7.9 g
- Protein 11.0 g