Classic Buttermilk Pancakes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · vegetarian
338 cal
10g protein
52g carbs
10g fat
per serving · estimated
Ingredients
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 large eggs
- 1 1/2 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Method (tap to check — screen stays awake)
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl whisk buttermilk, eggs, and melted butter until combined.
- Pour wet into dry and stir just until no dry flour remains; lumps are fine. Rest 5 minutes.
- Heat a griddle or nonstick skillet over medium (about 350F) and lightly grease.
- Pour 1/4 cup batter per pancake; cook 2 minutes until bubbles form and edges set.
- Flip and cook 1 to 2 minutes more until golden. Hold in a 200F oven and serve warm.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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