Fluffy Homemade Buttermilk Pancakes

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Nut-Free No Shellfish American Breakfast

Fluffy Homemade Buttermilk Pancakes

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Nut-Free No Shellfish American Breakfast
Serves 9 (1 serving = 2 four-inch pancakes)
Prep time: 10 minutes
Total time: 45 minutes

Description

This easy, made-from-scratch buttermilk pancake recipe will have you flipping for breakfast. Serve with fresh berries for a healthy twist.

Directions

  1. Warm up a skillet on medium heat.
  2. 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.
  3. 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.
  4. Move to serving dish.
  5. 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.

Nutrition Per Serving

  • Calories217 cal
  • Total Fat9 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Cholesterol44 mg
  • Sodium330 mg
  • Carbohydrates27 g
  • Protein6 g
  • Phosphorus100 mg
  • Potassium182 mg
  • Dietary Fiber1 g
  • Calcium74 mg

Ingredients

  • 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)

Ingredients

  • 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)
  • 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)

Description

This easy, made-from-scratch buttermilk pancake recipe will have you flipping for breakfast. Serve with fresh berries for a healthy twist.

Directions

  1. Warm up a skillet on medium heat.
  2. 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.
  3. 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.
  4. Move to serving dish.
  5. 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.

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