Ingredients
Dry Ingredients
- 2 cups all-purpose flour (or sub 8.5 oz. Gluten free flour)
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 2½ cups buttermilk
- ¼ teaspoon vanilla
Optional
- 2 cups blueberries
Instructions
- In separate bowls, whisk together the dry and moist ingredients
- Make a well in the dry ingredients, and add the wet ingredients
- Whisk just to combine the ingredients. You are not looking for a super-smooth batter, so some lumps are okay
- Pour onto heated, greased griddle from a ¼ or 1/3 cup measure. Drop blueberries onto pancakes, as desired. Cook for 2-3 minutes, or until bubble form on the pancakes, and the bottoms are browned. Flip the pancakes, and cook for another 1-2 minutes
Notes
Serve with warm maple syrup. The following buttermilk substitutions are good, but not as terrific as buttermilk. Lowfat buttermilk works well, too.
- If you don’t have buttermilk, use yogurt, and add a bit of milk to get the texture you want. That is, thick but pourable.
- If you don’t have yogurt, add 2 ½ tablespoons of distilled (clear) vinegar to a cup measure, and fill it the rest of the way, to 2 ½ cups, with whole or 2% milk. Let it rest for 10 minutes before using. It’ll be slightly thickened and a bit curdled.
- For a slightly different flavor, use 2/3 of a cup of white flour, and 1/3 cup of whole wheat, or buckwheat flour
- To test the griddle to the right temperature, toss a drop of water on to it. If nothing happens, it’s too cool. If the water droplet sizzles and bounces up, it’s ready. If the water just sizzles, the griddle is a bit too hot
- The pancakes are ready to be flipped when they are browned on the bottom, and bubbles are starting to appear on the top.
- Bizarre pancake rule #1: when you cook your first batch of pancakes, just make a few of them. These always come out a bit flatter than the others
Nutrition Facts
Buttermilk Pancakes
Amount per Serving
Calories
102
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
27
mg
9
%
Sodium
216
mg
9
%
Potassium
90
mg
3
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
106
IU
2
%
Vitamin C
2
mg
2
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.