Recently Viewed Recipes
 
  Top Searches
 
 

My Old Fashioned Buttermilk Pancakes

"This has been an old buttermilk pancake recipe that I've used throughout many years. More often than not I have made this recipe as is, but depending on the season, I have added fresh berries such as blueberries, strawberries, raspberries, etc.. It's a favorite for my family and I and a trusted standby."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (1)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 15m

Cook Time: 20m

   

Servings: 6  

 
 
  • 5.0000

So good! These are simple to make and we really enjoyed them. Thanks ForeverMama for sharing. Made for FYC tag..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 to 3 tablespoons granulated sugar
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 3 tablespoons butter, melted
  • 1 1/4 to 1 3/4 cups buttermilk (refer to note below)
  • 1 teaspoon vanilla extract
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Sift flour before measuring. Into a medium sized bowl, resift flour with the salt, sugar and baking powder.

Step 2

In a small bowl, add egg and beat. Add butter and buttermilk to egg mixture and combine thoroughly.

Step 3

Form the flour mixture into a well. Pour buttermilk/egg mixture into the well and with a wooden spoon gently combine, being careful not to over mix, making sure that it's at the right consistency (a little lumpy is a.o.k). Over-mixing will result in a not so tender product.

Step 4

Let the pancake batter sit for a few minutes or more. I've made these ahead of running an errand and have placed the batter into the refrigerator (or sometimes on the counter). I find that if it sits a bit, it develops a better rise.

Step 5

Pour the pancake batter onto a medium/hot skillet that has been buttered. Once the edges firm up and the tops bubble slightly will indicate that it's time to flip them over. Cook on other side until golden and cooked through.

Step 6

Serve with maple syrup or other syrup of your choice.

NOTE: the amount of buttermilk used depends on the humidity in the air. More humidity - less buttermilk. Dry environment - more buttermilk. The amount of liquid used makes a difference if you sift or if you do not sift the flour. Not sifting results in more flour than indicated


  Nutritional Facts
 
 
  • Serving Size: 1 (106.5 g)
  • Calories 228.6
  • Total Fat - 8.6 g
  • Saturated Fat - 5 g
  • Cholesterol - 55.6 mg
  • Sodium - 681.8 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 0.8 g
  • Sugars - 6.9 g
  • Protein - 6.1 g
  • Calcium - 183.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

So good! These are simple to make and we really enjoyed them. Thanks ForeverMama for sharing. Made for FYC tag.

 

Review by lazyme