Buttermilk Pancakes
User Reviews
0.0
0 reviews
Unrated
Buttermilk Pancakes
Report
This easy, made from scratch puttermilk Pancakes recipe is a family favorite.
Share:
Ingredients
- 2 eggs
- 1 ½ cup (360ml) buttermilk
- 1 teaspoon vanilla extract
- 1 ¾ cup (224g) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 pinch nutmeg
Instructions
- In a bowl, beat the eggs with the buttermilk and vanilla extract. Set aside.
- In another, larger bowl combine the flour, baking powder, baking soda, sugar and nutmeg.
- Slowly pour the wet ingredients into the dry, mixing well until everything is roughly incorporated. It’s okay to still have some lumps.
- Heat a large skillet over medium heat and brush with oil or butter. Pour around ¼ cup batter into the hot skillet and cook for 2 minutes or until small holes shape on the top (like bubbles popping). Flip and cook for 1 more minute or until done.
- Repeat the process with the remaining batter.
Equipments used:
Notes
- If you’re making a big batch of them,
- keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200 degrees F / 94 degrees C.
- Make sure you have butter or cooking spray on your skillet or griddle before cooking the pancakes to help them flip easier and not stick to the surface.
- It’s okay to have a few lumps in your batter, you don’t want to over mix the pancakes.
- Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
- To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
- The trick to getting golden brown pancakes is cooking them on the right heat setting. Use low or medium on your griddle or skillet, never cook pancakes on high.
- WW Blue Plan SmartPoints in one serving.
- If you’re making a big batch of them, keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200 degrees F / 94 degrees C.
- Make sure you have butter or cooking spray on your skillet or griddle before cooking the pancakes to help them flip easier and not stick to the surface.
- It’s okay to have a few lumps in your batter, you don’t want to over mix the pancakes.
- Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
- To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
- The trick to getting golden brown pancakes is cooking them on the right heat setting. Use low or medium on your griddle or skillet, never cook pancakes on high.
- There are 4 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
37mg
(12%)
Sodium
161mg
(7%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
107IU
(2%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 161mg | 7% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 107IU | 2% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
