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Ingredients
- Buttermilk Pancakes
- Recipe
- About 2 cups all-purpose flour
- ¼ cup sugar
- 5¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups buttermilk
- ¼ cup melted unsalted butter -- plus some for frying
Directions
- Serving suggestions: whipped cream and maple syrup
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cookâs Note*.
- Heat some butter in a skillet over medium heat. Spoon â cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 135 | 29% |
| Total Fat 15.38g | 19% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 2262mg | 94% |
| Potassium 285mg | 8% |
| Total Carbs 66.24g | 18% |
| Dietary Fiber 1.7g | 6% |
| Sugars 18.7g | 12% |
| Protein 13.4g | 21% |
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