Quick Buttermilk Pancakes
The fluffiest buttermilk pancakes I have ever had.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3/4 cup all purpose flour
- 3/4 cup whole-wheat flour
- 2 1/2 tablespoons sugar
- 2 tablespoons butter (melted)
- Carbohydrate 53.0485342415578 g
- Cholesterol 230.42656249179 mg
- Fat 12.5459656660652 g
- Fiber 5.75305872817137 g
- Protein 17.5520917398501 g
- Saturated Fat 5.86824513221351 g
- Serving Size 1 1 Serving (277g)
- Sodium 17920.0620573242 mg
- Sugar 47.2954755133864 g
- Trans Fat 1.57888691511233 g
- Calories 386 calories
1) Heat electric griddle to medium. 2) In a large bowl, whisk fist five ingredients (all dry ingredients). 3) In a medium bowl, whisk the last three wet ingredients. 4) Pour wet ingredients into large bowl with the dry ingredients and whisk until well moistened. (Do not over mix.) 5) Pour 1/4 cup of batter onto hot griddle. Let pancake cook for about two minutes on one side and one minute on the other side. 6) Keep pancakes warm in the oven until ready to eat. Makes about 12 pancakes.
