NutriBullet® Pancake Batter

Skip the whisk and bowl. Just blend and pour right from the NutriBullet® into the skillet for easy, delicious pancakes.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 12 pancakes
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Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)

1/4 cup sugar  

1 tablespoon plus 1 teaspoon baking powder 

1/2 teaspoon kosher salt 

1 1/2 cups buttermilk 

4 tablespoons unsalted butter, melted, plus more for the skillet 

2 large eggs 

Directions

Special equipment:
a NutriBullet® blender
  1. 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.
  2. 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.)