BUTTERMILK PANCAKES CALORIES RECIPES

BUTTERMILK PANCAKES RECIPE | MYRECIPES

Buttermilk Pancakes Recipe | MyRecipes image

Classic and universally appealing, these pancakes pair well with all of our sauces, or just maple syrup.

Provided by Martha Condra

Yield 4 servings (serving size: 3 pancakes)

Number Of Ingredients 7

Ingredients

1?½ cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
1?½ cups fat-free buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten

Steps:

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Nutrition Facts : Calories 272 calories, CarbohydrateContent 47.4 g, CholesterolContent 61 mg, FatContent 4.5 g, FiberContent 1.3 g, ProteinContent 9.8 g, SaturatedFatContent 2.2 g, SodiumContent 583 mg

BUTTERMILK PANCAKES II RECIPE | ALLRECIPES

Buttermilk Pancakes II Recipe | Allrecipes image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories Breakfast and Brunch Pancake Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 - 5 inch pancakes

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1?½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
? cup butter, melted

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, CarbohydrateContent 30.7 g, CholesterolContent 63.3 mg, FatContent 7.4 g, FiberContent 0.8 g, ProteinContent 7.2 g, SaturatedFatContent 4.1 g, SodiumContent 515.5 mg, SugarContent 6.7 g

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