Buttermilk Pancakes I

Buttermilk Pancakes I

443 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
LEEMA
Recipe by  LEEMA

“These are very delicious pancakes and my family loves them.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 5 servings

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Directions

  1. Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
  2. Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

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Reviews (443)

Rate This Recipe
Jillian
154

Jillian

Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.

JOSIE
108

JOSIE

These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really didn't need syrup. We rolled them up with sausage links and hubby (who's not a breakfast person) had 2 helpings. I'm so glad I gave these a try. Highly recommended! Thanks bunches Amber :)

Melanie Anderson
79

Melanie Anderson

My family loved, loved, loved, this recipe! We just finished eating a batch of these yummy pancakes! They are so light and fluffy! I didn't have any buttermilk, so I added 2 tbs. of vinegar to regular milk. It helped give it that delicious buttermilk flavor. I also added an extra 1/4 cup of flour. That seemed to give it a better consistency. I will definitely be making these again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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