Mom’s Buttermilk Pancakes
These old-fashioned Buttermilk Pancakes are a classic, comforting breakfast that is perfect for a lazy Sunday morning.
Servings: 8 pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups buttermilk
- 1 egg
- 1 to 2 tablespoons butter melted and slightly cooled
- non-stick cooking spray and additional butter
- fresh berries optional and maple syrup for topping
In a large bowl, whisk together the flour, baking soda, salt, and sugar. Add the buttermilk and whisk, just until all dry ingredients are moistened. Add egg and melted butter and whisk till incorporated. Batter will be bit lumpy.
Coat a stove-top griddle or large pan with non-stick cooking spray. Using a 1/3 cup measure, pour out a scant 1/3 cup of pancake batter on to griddle or pan. Repeat, leaving some space between pancakes. Cook for about 2 minutes or until lightly browned on the bottom. Use a spatula to carefully flip the pancakes. Make a small indentation with the spatula on top of each pancake and dot with a bit of butter. Allow to cook for another minute or two and remove to a platter. Keep warm while cooking remaining pancakes.
Serve with maple syrup, berries, or any other pancake toppings of choice.
Serving: 1pancake | Calories: 94kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 269mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg