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READY IN 30 mins

Buttermilk Pancakes I

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"These are very delicious pancakes and my family loves them." — LEEMA

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Original recipe makes 4 to 5 servings Change Servings

1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup white sugar

1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil

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Directions

Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 05, 2010

Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.

—Jillian

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Most Helpful Critical Review

Jan 21, 2011

NOT REAL PANCAKES. I am sorry to have to do this, but I can't give these a great review. I tried them to make and freeze as a quick to-go snack, though I was confused about the mixing method - THE BLENDER?? Doesn't this go against traditional pancake 'mix until just barely combined' reasoning? OKAY, well it does. They seemed at first to be light and fluffy, LOOKED GREAT but the texture was just too weird. Like gummy, or something. I am still going to make them for myself, alter the recipe and include whole grains, and use them as a carb boost before running. But not ever for morning pancakes.

—runsanity

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477 Ratings

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Oct 05, 2003

These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really didn't need syrup. We rolled them up with sausage links and hubby (who's not a breakfast person) had 2 helpings. I'm so glad I gave these a try. Highly recommended! Thanks bunches Amber :)

—JOSIE

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Aug 04, 2005

My family loved, loved, loved, this recipe! We just finished eating a batch of these yummy pancakes! They are so light and fluffy! I didn't have any buttermilk, so I added 2 tbs. of vinegar to regular milk. It helped give it that delicious buttermilk flavor. I also added an extra 1/4 cup of flour. That seemed to give it a better consistency. I will definitely be making these again!

—Melanie Anderson

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Jul 04, 2007

Be sure to double this recipe. I have three teenage children and could put both batches away in a heart beat. I served with fresh blueberry sauce but my son used real Canadian Maple Syrup. Either way I will make again.

—CLOVERDALE1

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Feb 12, 2007

These pancakes are good but the recipe calls for to much sugar. Next time I will halve the sugar. I used a 50 percent all purpose flour to 50 percent buckwheat flour.

—Resizzy

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Apr 23, 2006

Excellent! I used a mixer b/c I don't have a blender and they were still light and fluffy. Be careful when cooking, they burn easily. Cook on medium heat.

—Tara

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Oct 14, 2007

I made these for breakfast this morning and we really enjoyed the sweet, light texture. My only change would be to add a pinch of salt. I'll be saving this one in my recipe box and definitely make these again.

—Cindy Lu Who

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Nutrition

Calories
360 kcal
18%

Carbohydrates
46.3 g
15%

Cholesterol
56 mg
19%

Fat
15.9 g
24%

Fiber
1.1 g
4%

Protein
8.1 g
16%

Sodium
503 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buttermilk Pancakes I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 360
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 3g 15 %
Cholesterol 56mg 19 %
Sodium 503mg 20 %
Potassium 175mg 5 %
Total Carbohydrates 46.3g 15 %
Dietary Fiber 1.1g 4 %
Protein 8.1g 16 %
Sugars 16.4g
Vitamin A 2 %
Vitamin C 1 %
Calcium 19 %
Iron 22 %
** Thiamin 34 %
Niacin 30 %
Vitamin B6 4 %
Magnesium 7 %
Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.