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    You are in: Home / Recipes / Bryan's Buttermilk Pancakes Recipe
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    Bryan's Buttermilk Pancakes

    Bryan's Buttermilk Pancakes. Photo by Breezytoo

    1/1 Photo of Bryan's Buttermilk Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef Wahoo's Note:

    These are a staple around our house as we make them most every Saturday and have been for the last 20 years. I have modified an old recipe that my mother handed down to me off of an old flour sack. THESE ARE NOT A POURABLE TYPE PANCAKE THE BATTER WILL BE THICK.

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    Units: US | Metric


    1. 1
      Combine all dry ingredients with a whisk.
    2. 2
      In a separate bowl whisk all wet ingredients together.
    3. 3
      Combine wet ingredients into dry by using a wooden spoon or spatula. Batter needs to be very thick and lumpy -- This is correct.
    4. 4
      Make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. Once you start you don't need to add any cooking oil. Cooking spray may be acceptable.).
    5. 5
      Using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. When the batter starts to bubble, flip the pancake. To keep warm we store them in a tortilla warmer. For left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. When you want one just pull out and microwave.

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    Ratings & Reviews:

    • on March 30, 2013


      I made two batches of these for DH and I and company and they turned out wonderfully! Thank light. Everyone enjoyed them and I will be making them again. Made for Spring PAC 2013.

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    • on June 07, 2010


      Very good pancakes! I found out too late that I only had a half cup of milk, so I substituted sour cream for the rest. Also used lemon juice with the milk/sour cream instead of actual buttermilk. My only question with the recipe is the "serves 6." Even though I added a bit of water to make up for the extra thickness of the sour cream, I only got 8 pancakes - more likes serves 4, I think.

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    • on March 26, 2009


      Yum! Delicious pancakes! The batter is extremely thick, but swirls out great and makes a huge and beautiful pancake, not to mention tasty! I ate two and froze the the rest for later! Thanks for sharing your recipe! :) Made for PAC Spring 09

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    Nutritional Facts for Bryan's Buttermilk Pancakes

    Serving Size: 1 (85 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 192.0
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 1.4 g
    Cholesterol 36.8 mg
    Sodium 414.2 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 0.7 g
    Sugars 4.1 g
    Protein 5.0 g

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