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Classic Buttermilk Pancakes
Light and fluffy pancakes, made tangy with buttermilk and cooked until golden outside and tender within.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
2 cupsplain flour
2 tbspcaster sugar
2 tspbaking powder
1 tspbicarbonate of soda
1/2 tspsalt
2 cupsbuttermilk
2eggs
3 tbspmelted butter
butterfor frying
Instructions
1
Whisk flour, sugar, baking powder, bicarb and salt together.
2
Beat buttermilk, eggs and melted butter in a jug.
3
Pour wet into dry and stir until just combined — lumps are fine.
4
Heat a non-stick pan over medium heat and brush with butter.
5
Pour 1/4 cup batter per pancake. Cook until bubbles form on surface, then flip and cook 1 minute more.
6
Serve stacked with maple syrup and fresh berries.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
413
Protein
13.6g
Fat
12.7g
Carbs
60.6g
Fiber
1.7g
Sodium
973mg
Reviews
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