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Buttermilk Pancakes
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Buttermilk Pancakes

This easy, made from scratch puttermilk Pancakes recipe is a family favorite.

Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 10 servings
Calories: 121 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 2 egg
  • 1 ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ¾ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 pinch nutmeg

Instructions

    Cup of Yum
  1. In a bowl, beat the eggs with the buttermilk and vanilla extract. Set aside.
  2. In another, larger bowl combine the flour, baking powder, baking soda, sugar and nutmeg.
  3. Slowly pour the wet ingredients into the dry, mixing well until everything is roughly incorporated. It’s okay to still have some lumps.
  4. 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.
  5. Repeat the process with the remaining batter.

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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 121

% 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.