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Buttermilk Pancakes Recipe
Buttermilk Pancakes Recipe photo by Taste of Home

Buttermilk Pancakes Recipe

Publisher Photo
My mom's pancake recipe was a natural for the brunch we held at our family reunion. We made three batches and served the golden pancakes with a variety of toppings.—Betty Abrey, Imperial, Saskatchewan
TOTAL TIME: Prep: 10 min. Cook: 5 min./batch
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 5 min./batch
MAKES: 10 servings

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 4 Eggland's Best Eggs
  • 4 cups buttermilk

Nutritional Facts

1 serving (3 each) equals 270 calories, 3 g fat (1 g saturated fat), 89 mg cholesterol, 913 mg sodium, 48 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. 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 into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Yield: 2-1/2 dozen.
Originally published as Buttermilk Pancakes in Taste of Home August/September 2006, p16

Nutritional Facts

1 serving (3 each) equals 270 calories, 3 g fat (1 g saturated fat), 89 mg cholesterol, 913 mg sodium, 48 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Buttermilk Pancakes

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (49)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 4, 2014

Best pancakes I've ever made! I have never used eggs in pancakes before and I wasn't sure how they would taste. This is one recipe I will use from now on!

MY REVIEW
Reviewed Apr. 18, 2014

Loved them!

MY REVIEW
Reviewed Mar. 22, 2014

Wonderful! A few simple ingredients and a stellar pancake!

MY REVIEW
Reviewed Mar. 19, 2014

The Best!!!!

MY REVIEW
Reviewed Mar. 1, 2014

Has anyone tried combining the dry ingredients, possibly using dry buttermilk to store as a mix and then just adding the eggs and milk, (which would then complete the buttermilk ingredient each time you use the recipe?

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