Fluffy Homemade Buttermilk Pancakes
This easy, made-from-scratch buttermilk pancake recipe will have you flipping for breakfast. Serve with fresh berries for a healthy twist.
: Serves 9 (1 serving = 2 four-inch pancakes)
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1½ teaspoons baking soda
- 2 tablespoons sugar
- 2 cups low-fat buttermilk
- 2 large eggs
- ¼ cup canola oil and 1 tablespoon canola oil (for cooking)
Nutrition Per Serving
|Total Fat||9 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Dietary Fiber||1 g|
- Warm up a skillet on medium heat.
- Combine dry ingredients in a large bowl. Add dry ingredients to buttermilk, oil and egg mixture. Use a whisk or spoon to blend the dry ingredients until they are completely moist.
- Use a tablespoon of canola oil to grease the skillet. Using a ⅓-cup measuring cup, scoop the pancake mixture on the skillet. Each pancake should spread to about 4 inches across. Leave about 2" between the pancakes for easy flipping. Flip pancakes using a spatula—do this when the bubbles on the top of the pancakes have mostly disappeared. Allow the other side to brown until the center no longer appears wet.
- Move to serving dish.
- For a healthier twist, think of serving with fresh berries and a side of eggs.
Tip: Freeze leftover buttermilk pancakes and reheat for a quick breakfast.
Contributed by: Robin Russell, Celina, Texas.