Buttermilk Pancakes
fromtasteofhome.comwww.tasteofhome.com/recipes/buttermilk-pancakes?ehid=6a8eaf9fb400b2785958a71b9180572aec480c85
Buttermilk pancakes have earned their reputation as a breakfast classic—especially when they're as golden and fluffy as these! We make our pancakes from scratch for a breakfast treat that's ready in only 15 minutes.
Ingredients
Instructions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended. Stir the egg mixture into the flour mixture just until moistened.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Editor's Tip: If you don't have a griddle, use a large nonstick skillet. Either way, use medium or medium-low heat to help the pancakes cook without burning, and leave 1 to 2 inches around each pancake so the batter has room to expand.
Turn the pancakes when bubbles form on top. Cook until the second side is golden brown. Editor's Tip: You'll cook pancakes better if you watch the batter instead of the clock. The top side should be bubbly all over and some of the bubbles should start to pop. The bottom should feel firm as you slide the spatula under the pancake to flip it.
Nutrition
- Calories
- 270 calories
- Fat Content
- 3g fat (1g saturated fat)
- Cholesterol Content
- 89mg cholesterol
- Sodium Content
- 913mg sodium
- Carbohydrate Content
- 48g carbohydrate (11g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 11g protein.
