Basic Buttermilk Pancakes Recipe

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Basic Buttermilk Pancakes
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Ingredients
11
Count
Nutrition
151
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Place the pancake mix in a medium-sized bowl.
  2. Measure the 1 1/3 cups buttermilk into a 2-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla.
  3. Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
  4. Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
  5. Cook the pancakes for 3-4 minutes on the first side, or until golden on the bottom. (don't flip them too soon - the trick is to do so only once, which keeps them light and tender.) The second side will go a little faster, 2-3 minutes will usually do it, depending on the heat.
  6. Serve right away with your chosen toppings.
  7. Variations:.
  8. Light Whole-Grain Pancakes - Right after you've poured the batter onto the hot griddle, sprinkle onto each pancake up to 2 tbsp cooked grains (any kind). Use a dinner knife to gently spread the batter over the grains, and proceed with step 5.
  9. Toasted Oat-coated Pancakes - For each pancake, you'll need 2 tbsp rolled oats. After you spray the griddle with non-stick spray (or coat with a little melted butter) in step 4, sprinkle pancake-sized circles of oats - 1 tbsp apiece - onto the hot griddle. Pour the batter directly over the oat circles, then sprinkle another tbsp of rolled oats on top of each pancake so they'll be on the bottom when you flip them over. Proceed with step 5.
  10. Gingerbread Pancakes - Add to the dry ingredients: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice, 2/3 cup minced crystallized ginger. Proceed with step 2.
  11. Apple or Banana Pancakes - Right after you've poured the batter onto the hot griddle, add to each pancake 4-5 thin slices peeled apple or banana. Use a dinner knife to gently spread the batter over the fruit so it won't be too tall and proceed with step 5. Banana Pancakes are particularly delicious with a syrup made of a reduction of orange juice concentrate, sugar to taste, and cinnamon. This is my husband's favorite!
  12. Blueberry, Raspberry, or Strawberry Pancakes - Use the smallest berries you can find. (Strawberries should be sliced.) If you're using frozen berries, defrost them first. Right after you've poured the batter onto the hot griddle, add to each pancake 1-2 tbsp berries. Use a dinner knife to gently spread the batter over the berries so they won't be too tall, and proceed with step 5.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.39 Kcal (634 kJ)
Calories from fat 47.37 Kcal
% Daily Value*
Total Fat 5.26g 8%
Cholesterol 56.7mg 19%
Sodium 229.51mg 10%
Potassium 273.91mg 6%
Total Carbs 17.87g 6%
Sugars 3.05g 12%
Dietary Fiber 3.99g 16%
Protein 11.22g 22%
Iron 2mg 11%
Calcium 115.3mg 12%
Amount Per 100 g
Calories 178.4 Kcal (747 kJ)
Calories from fat 55.82 Kcal
% Daily Value*
Total Fat 6.2g 8%
Cholesterol 66.82mg 19%
Sodium 270.45mg 10%
Potassium 322.77mg 6%
Total Carbs 21.05g 6%
Sugars 3.59g 12%
Dietary Fiber 4.71g 16%
Protein 13.22g 22%
Iron 2.4mg 11%
Calcium 135.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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