Egg Recipe

These classic buttermilk pancakes are the ultimate comfort food for a relaxing weekend morning. Made with a simple mix of flour, baking powder, and baking soda, they rise beautifully to create a light, airy texture. The addition of buttermilk and melted butter infuses each bite with a rich, tangy flavor and a tender crumb that melts in your mouth. Whether you serve them stacked high with maple syrup and fresh berries or enjoy them plain with a pat of butter, these pancakes are a crowd-pleaser. They are quick to whip up using pantry staples, making them perfect for feeding a hungry family or hosting brunch guests. Enjoy the warmth and nostalgia of this timeless breakfast dish.

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 857.5

Dietary: Vegetarian

Description

These classic buttermilk pancakes are the ultimate comfort food for a relaxing weekend morning. Made with a simple mix of flour, baking powder, and baking soda, they rise beautifully to create a light, airy texture. The addition of buttermilk and melted butter infuses each bite with a rich, tangy flavor and a tender crumb that melts in your mouth. Whether you serve them stacked high with maple syrup and fresh berries or enjoy them plain with a pat of butter, these pancakes are a crowd-pleaser. They are quick to whip up using pantry staples, making them perfect for feeding a hungry family or hosting brunch guests. Enjoy the warmth and nostalgia of this timeless breakfast dish.

Ingredients

1 Egg - slightly beaten
1 1/4 Cups buttermilk
2 Tablespoons melted butter
Sift together flour, baking powder, baking soda, and salt.
5 Inch wide segments.

Directions

1
In a large bowl, sift together the flour, baking powder, baking soda, and salt to ensure a light texture.
2
In a separate medium bowl, whisk the slightly beaten egg with the buttermilk until well combined.
3
Pour the wet ingredients into the dry ingredients and stir gently until just smooth; do not overmix.
4
Fold in the melted butter and 1/4 cup of granulated sugar until evenly distributed throughout the batter.
5
Heat a greased griddle or non-stick skillet over medium heat until hot.
6
Pour about 1/4 cup of batter onto the griddle for each pancake, spacing them apart to allow for flipping.
7
Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
8
Flip the pancakes and cook on the other side until golden brown and cooked through, about 1-2 minutes more.
9
Serve immediately while hot, topped with your favorite syrup, butter, or fresh fruit.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 857.5kcal

% Daily Value *
Total Fat 69.4g107%
Saturated Fat 42.9g215%
Cholesterol 178.9mg60%
Sodium 588.5mg25%
Total Carbohydrate 52.7g18%
Dietary Fiber 2.9g12%
Sugars 5.5g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pancakes, breakfast, buttermilk, fluffy, easy, homemade, griddle, brunch, vegetarian, comfort food, family favorite, quick recipe, morning meal, butter, eggs, flour, syrup, cooking, simple, tasty

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-57/