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Buttermilk Pancakes From Scratch

Buttermilk Pancakes From Scratch

Taste the rich flavor of home-baked buttermilk pancakes by learning how to make them from scratch. This buttermilk pancake recipe for beginners require simple ingredients and culinary skills.
Ningthoujam Sandhyarani
The calories in buttermilk pancakes are low (about 65 calories in 1 ounce serving), making them an excellent breakfast item for weight watchers. As far as the nutritional content is concerned, these pancakes contain no sugar and are moderately low fats. However, it is to be borne in mind that the calorie count and nutritional value may vary depending upon the serving style.


  • Buttermilk, 1½ cups (350 ml)
  • White flour, 1 cup (125 g)
  • Egg, 1
  • Melted butter, 3 tbsp. (50 g)
  • Sugar, 3 tbsp. (50 g)
  • Baking powder, ½ tsp.
  • Baking soda, ½ tsp.
  • Vanilla, 2 tsp. (10 ml)
  • Salt, ½ tsp.
Preparing the Batter
Preparing yummy buttermilk pancakes depends on how you go about making the batter. All you need for these sumptuous pancakes is a well-mixed, smooth, consistently thick batter base without lumps. First of all, separate the wet ingredients (buttermilk, egg, melted butter, and vanilla) and dry ingredients (flour, sugar, baking powder, baking soda and salt) in two large-sized bowls. Whisk the wet and dry mixture separately until the ingredients blend well.

To the bowl containing wet concoction, add half the amount of dry mixture. Whisk till it becomes smooth. Then, gently pour the remaining dry mixture. Mix for a few minutes and make sure there are no lumps. Now, you will get a reasonably thick batter. If time permits, allow the batter base to leaven for 30 minutes. This is not a mandatory step and you can skip, in case you are in a hurry.

Making the Pancakes
The last step is handling the batter properly. Preheat a thick, non-stick frying pan at the lowest setting. If you do not have a good pan, an electric skillet will also do. It is important to maintain low heat, as pancakes get burnt very quickly. Lightly spray cooking oil in the frying pan and rub it with a paper towel over the surface. Now, scoop ¼ cup batter into the preheated pan. It will spread a bit on its own. In case of thick batter, you may need to spread lightly. After cooking for 1½ - 2 minutes, when small bubbles appear on the top of pancake, flip it to the other side and cook for the same amount of time. Remove from heat and keep in a platter. Follow the same cooking instructions for the remaining batter. With this, your homemade buttermilk pancakes are ready for serving.