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Short Order Buttermilk Pancakes

Short Order Buttermilk Pancakes recipe image
These Short Order Buttermilk Pancakes are the epitome of comfort food. Made with simple pantry staples like all-purpose flour, fresh eggs, and tangy buttermilk, they deliver a light, airy texture with a subtle sweetness that pairs perfectly with maple syrup or fresh fruit. The combination of baking soda and baking powder ensures every pancake is risen high and golden on the outside while remaining tender and fluffy inside. Whether you're hosting a leisurely Sunday brunch or need a quick, hearty start to your day, these pancakes come together in minutes. They are a vegetarian-friendly favorite that brings a nostalgic, home-style warmth to your table, making them a recipe you&# 226;ÂÂll return to time and again.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 619.7
Dietary: Vegetarian
Description
These Short Order Buttermilk Pancakes are the epitome of comfort food. Made with simple pantry staples like all-purpose flour, fresh eggs, and tangy buttermilk, they deliver a light, airy texture with a subtle sweetness that pairs perfectly with maple syrup or fresh fruit. The combination of baking soda and baking powder ensures every pancake is risen high and golden on the outside while remaining tender and fluffy inside. Whether you're hosting a leisurely Sunday brunch or need a quick, hearty start to your day, these pancakes come together in minutes. They are a vegetarian-friendly favorite that brings a nostalgic, home-style warmth to your table, making them a recipe you&# 226;ÂÂll return to time and again.
Ingredients
  • 1 ea EGG
  • 2 cup ALL PURPOSE FLOUR
  • 2 cup BUTTERMILK
  • 3/4 teaspoon BAKING SODA
  • 1 1/2 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 1 tablespoon SUGAR
  • 3 tablespoon MELTED BUTTER
Directions
  1. 1
    In a medium bowl, whisk the egg and buttermilk together until well combined.
  2. 2
    In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
  3. 3
    Pour the egg and buttermilk mixture into the dry ingredients and stir until just combined; do not overmix, as lumps are okay.
  4. 4
    Stir in the melted butter until evenly distributed throughout the batter.
  5. 5
    Heat a griddle or non-stick skillet over medium-high heat and lightly grease with butter or oil.
  6. 6
    Drop batter by spoonfuls onto the hot griddle, spacing them apart to allow for flipping.
  7. 7
    Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. 8
    Flip pancakes and cook on the other side until golden brown and cooked through, about 1-2 minutes more.
  9. 9
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 619.7kcal
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 7.5g38%
Cholesterol 119.8mg40%
Sodium 2877.8mg120%
Total Carbohydrate 103.5g35%
Dietary Fiber 3.2g13%
Sugars 12.2g
Protein 19.7g40%

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

Note

To make homemade buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles slightly before using.

One serving is approximately three 4-inch pancakes.

For best results, ensure your griddle is at the correct temperature. If the pancakes brown too quickly before cooking through, reduce the heat. If they take too long to brown, increase the heat slightly.

You can keep cooked pancakes warm in a 200ðF (95ðC) oven on a baking sheet while you finish cooking the rest of the batch.

Keywords: breakfast, pancakes, buttermilk, fluffy, brunch, vegetarian, easy, comfort food, griddle, flour, eggs, butter, quick, family friendly, morning meal, homemade, simple, classic, versatile
Read it online: https://www.chefs-mate.com/recipe/short-order-buttermilk-pancakes/