Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
NutriBullet® Pancake Batter
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 pancakes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 64 mg
- Sodium
- 288 mg
Skip the whisk and bowl. Just blend and pour right from the NutriBullet® into the skillet for easy, delicious pancakes.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 pancakes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 64 mg
- Sodium
- 288 mg
Ingredients
Directions
Special equipment:
a NutriBullet® blender- Add the flour, sugar, baking powder and salt to a NutriBullet® tall cup (24 ounces). Stir with a fork to combine. Add the buttermilk, melted butter and eggs. Attach the extractor blade and blend until combined.
- Heat a nonstick skillet over medium heat and add some butter. Pour about 1/4 cup pancake batter directly from the NutriBullet® into the skillet. Cook until the underside of the pancake is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the pancake is cooked through, another 1 to 2 minutes. Repeat with the remaining batter, adding more butter as needed.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour and results in dry baked goods.)
