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Photo of Buttermilk Pancakes I by LEEMA

Buttermilk Pancakes I

Rated as 4.58 out of 5 Stars
 made it  |  479 reviews   |   photos

Recipe by:

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

30 m servings 360 cals
Original recipe yields 4 servings (4 to 5 servings)

Directions

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  • Prep

  • Cook

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  1. Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
  2. 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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Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 360 calories; 15.9 g fat; 46.3 g carbohydrates; 8.1 g protein; 50 mg cholesterol; 503 mg sodium. Full nutrition

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Reviews

Read all reviews 479
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  1. 575 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

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Most helpful critical review

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 - T...

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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.

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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 ever...

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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 t...

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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.

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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. Eithe...

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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.

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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 ...

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I LOVE this recipe!!! Even my little picky eaters did! My kids even wanted thirds (which is UNHEARD of!). Thanks for the recipe! This will be my normal pancake recipe. I did try and like th...

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Perfect! Very light, fluffy, and flavorful. These melt in your mouth and taste so good with peaches, butter, and cool whip. This recipe was just what I was searching for. I have tried other high...

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