Buttermilk Pancakes
This recipe provides instructions for making simple and delicious homemade buttermilk pancakes from scratch. The batter is quickly whisked together using wet and dry ingredients, then cooked on a greased griddle until golden brown and fluffy. This recipe makes about 12 larger pancakes and is ready to serve in approximately 25 minutes. It's a perfect option for a fast and satisfying breakfast or brunch.
Servings 6 servings
Calories 195kcal
Equipment
Ingredients
- 1 egg
- 1 cup sour cream can use Light
- 1 cup buttermilk or 1 c. milk & 1 TB lemon juice
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp sugar
- ½ tsp salt
Instructions
- In a large bowl, whip the egg, sour cream, and buttermilk together with hand mixer.
- Then add in the remaining ingredients and mix by had just until incorporated.
- Drop batter 1/8 c. at a time onto greased griddle warmed to medium heat. Cook until top bubbles, then flip and cook until done. Makes about 24 small pancakes. (I made them bigger with 1/4 cup batter and it made about 12). Serves 6.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 512mg | Potassium: 135mg | Fiber: 1g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 0.3mg | Calcium: 131mg | Iron: 1mg