Rating: 4.72 stars
3811 Ratings
  • 5 star values: 3151
  • 4 star values: 419
  • 3 star values: 117
  • 2 star values: 66
  • 1 star values: 58

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 - 5 inch pancakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

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  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts

219 calories; protein 7.2g; carbohydrates 30.7g; fat 7.4g; cholesterol 63.3mg; sodium 515.5mg. Full Nutrition
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