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Recipe courtesy of Elizabeth Gilroy

Buttermilk Pancakes

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    178
    Total Fat
    2
    Saturated Fat
    1
    Carbohydrates
    30
    Dietary Fiber
    1
    Sugar
    6
    Protein
    9
    Cholesterol
    45
    Sodium
    563
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
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Ingredients

2 cups buttermilk

1 cup flour

1 egg

1 teaspoon baking soda

1/2 teaspoon salt

Directions

  1. In small mixing bowl, combine all of the ingredients and mix well. Pour by spoonfuls onto a hot, oiled griddle. Spread the batter with the back of the spoon to make thin, crepe-like pancakes. Cook until the batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce.
Show: The Best Of
Episode: Great Getaways

Categories:

American Pancake Buttermilk Dairy Recipes Main Dish Brunch Breakfast Low-Fat Vegetarian

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27 Reviews
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Carol H.

I had some buttermilk left from another recipe, so I was looking for something to use it. I had to add about a half of a cup of skim milk to make two cups, but otherwise followed the recipe exactly. I thought that they were fluffy and delicious. The batter will not be thin if you give the baking soda a few minutes to work the the acid in the buttermilk. Oh, I also added about a tablespoon of oil to the batter because that's what my mother always did!

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