Tag

breakfast

Browsing

Whether you’re on tour and have a late night that turns into morning, or you’ve got kids bugging you for breakfast, there is one pancake perfect for any occasion. That is the buttermilk pancake, perhaps the king of them all. Our homemade buttermilk pancake recipe makes it easy to create that diner taste in your own kitchen for breakfast, late at night after the show, or any time the craving strikes.

Watch Bruce Kulick and Lisa Lane Kulick make buttermilk pancakes:

Best buttermilk pancake recipe

Best Buttermilk Pancake Recipe

Buttermilk makes pancakes better, and you’ll see that when you tear into a stack of these babies. Buttermilk is acidic so it helps the baking powder and baking soda reach new heights in fluffiness. Plus, it’s got that hint of tanginess which gives it that noteworthy taste for the best buttermilk pancakes ever!

Easy Buttermilk Pancake Recipe

We’re going to show you how easy it is to make buttermilk pancakes from scratch at home. No need to find a pancake house or diner that’s open because you can make these anytime. The batter takes 15 minutes to make and then in minutes, you can cook up a batch of these easy buttermilk pancakes for your favorite people.

buttermilk pancake ingredients

Homemade Buttermilk Pancake Ingredients

  • All-purpose flour – This is how it all begins!
  • Baking powder and baking soda – You’ll want to use both to get these pancakes rising like rockers and result in fluffy buttermilk pancakes beyond your dreams.
  • White sugar – Pancakes will taste bland without it.
  • Buttermilk – The star of this pancake recipe for a slight tang in flavor. Learn how to make buttermilk recipe here.
  • Eggs – The reason your pancakes will bind together.
  • Butter – Make sure it’s melted first.
  • Vanilla extract – Adds to that flavor profile.
  • Salt – Gives your buttermilk pancakes balance so they’re just the right amount of sweet.

Easy buttermilk pancake recipe

How do you make buttermilk pancakes from scratch?

Grab a large mixing bowl and add all the dry ingredients. Use a whisk to combine them well. Then, you’ll whisk in all the wet ingredients but don’t over-mix. It should be a little lumpy. Now, let it rest at room temperature for 15 minutes to let the buttermilk, baking soda, and baking powder do what they do best. Then heat your skillet or griddle over medium and grease it (butter, oil, or non-stick cooking spray – your choice!). Use your ladle and scoop about a half-cup of pancake batter per pancake, cooking until bubbles form on top. Flip it and cook until golden, usually 1 to 3 minutes. Repeat until you’ve cooked as many pancakes as you want, and serve up with warm maple syrup, butter, and fresh fruit on the side.

How do you make buttermilk pancakes from scratch

Expert Tips and Tricks for Homemade Buttermilk Pancakes Every Time

  • Real buttermilk is best. Yes, you can do a 1:1 with milk and vinegar or milk and lemon juice to make your own buttermilk in a flash. But it won’t land you in the pancake hall of fame. However, if you are unable to run to the store for buttermilk, this trick will help.
  • Stir until just combined. You want lumps, believe us, you do for those pancakes won’t be fluffy like they should be if you overly mix the batter.
  • Use cold butter. If you are choosing butter for greasing your skillet or griddle, running a stick of cold butter on your cooking surface is the best way to do it.

What does buttermilk do in pancakes

What is the difference between buttermilk pancakes and regular pancakes?

Buttermilk pancakes use buttermilk which is tangier than regular milk. Regular pancakes use regular milk. They still taste good, but they don’t have the same kind of tang as buttermilk pancakes.

What is buttermilk pancake mix made of?

Buttermilk pancake mix is made of all-purpose flour, baking soda, baking powder, sugar, salt, buttermilk, eggs, butter, and vanilla extract. 

What does buttermilk do in pancakes?

Buttermilk is acidic so it helps the baking soda take more action. It also breaks down gluten which gives you a better texture. And then there’s that nice slight tanginess that it adds, making it the ultimate ingredient for the best pancakes.

Can you use milk instead of water in buttermilk pancake mix?

Yes, if you have a box mix in your pantry you want to use up before you try making buttermilk pancakes from scratch, using milk with that mix will make them even better.

What is buttermilk pancake mix made of

Why are my buttermilk pancakes flat?

There are two possible scenarios – your baking soda might not be any good any more, or you could have overmixed your batter. If you just opened that baking soda and it’s not an expired box, chances are you stirred that batter too much.

What is complete buttermilk pancake mix?

If you see a complete buttermilk pancake mix for sale, that simply means it is made with whole eggs and real buttermilk in the mix. The idea is that you can just add water, but making buttermilk pancakes from scratch is just as easy and tastier too.

What is the difference between buttermilk pancakes and regular pancakes

How to cook buttermilk pancakes?

Buttermilk pancakes need to cook on the stovetop. You can use a skillet or a griddle to make them.

What goes well with buttermilk pancakes?

In our home, we love warming up pure maple syrup and having plenty of butter to put on our pancakes. We also serve them with fresh seasonal fruits. If you’re looking for a big breakfast, you can bust out the eggs, bacon, sausage, and hashbrowns for a breakfast fit for a rock icon.

Can you use milk instead of water in buttermilk pancake mix

How to store leftover buttermilk pancakes?

Couldn’t eat all those pancakes at once? Yeah, it happens. They’re a lot more filling than they look. That’s ok, because you can wrap them up and store them in the refrigerator until you’re hungry later.

How long do buttermilk pancakes last?

With buttermilk pancakes, you should eat them within 4 days if you’re keeping them in the fridge. There’s always the freezer though if you can’t.

Why are my buttermilk pancake flat

Can you freeze buttermilk pancakes?

Yes, and this is probably our favorite way to keep buttermilk pancakes when we make enough for an entire stadium full of KISS fans. You’ll want to use them up within 2 months though.

How to reheat buttermilk pancakes?

Our favorite way to reheat these buttermilk pancakes is by putting them in an oven at 350F for about 4 minutes. Covering them with foil and making sure they are in a single layer on a baking sheet will give you the best results.


Watch How To Make Buttermilk Pancakes (Video)

Classic Buttermilk Pancake Recipe

5 from 2 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 servings
Calories 182
The BEST fluffy buttermilk pancake recipe ever! This easy buttermilk pancake recipe uses only a few simple ingredients you probably already have in your pantry. Its super simple and the pancakes are delicious!

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp white sugar
  • 2 cups buttermilk
  • 2 large eggs (lightly beaten)
  • 1/4 cup butter (melted)
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, add flour, baking powder, baking soda, salt and white sugar. Whisk together the dry until well combined.
  • Next, whisk in the buttermilk, eggs, melted butter and vanilla extract. Stir until combined. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
  • Once combined, let pancake batter rest at room temperature for 15 minutes.
  • Heat a large griddle or skillet over medium heat. Grease the cooking surface with butter, oil, or non-stick cooking spray.
  • Using a ladle, add about 1/2 cup of pancake batter (per pancake) and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container for future use.
  • Serve pancakes warm with with pure maple syrup, butter, and a side of fresh fruit.
Calories: 182kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 432mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg

More buttermilk pancakes recipes:

Pancake Recipe Without Flour (Flourless Pancakes)

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 56
This delicious pancake recipe without butter is perfect when you want butterless pancakes with the same great taste! Learn how to make pancakes without butter with this easy recipe!

Ingredients

  • 1/2 cup rolled oats
  • 1 banana (over-ripe with brown spots is best)
  • 3 1/2 tbsp milk
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, add in all ingredients. Using a hand blender mix all ingredients until evenly combined and smooth.
  • Over medium heat, set a non-stick pan or griddle on the stove and grease very well with nonstick cooking spray or butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes or until they are cooked enough to get your spatula underneath to flip. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 56kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 198mg | Potassium: 107mg | Fiber: 1g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Pancake Recipe without Butter

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 91
This delicious pancake recipe without butter is perfect when you want butterless pancakes with the same great taste! Learn how to make pancakes without butter with this easy recipe!

Ingredients

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, baking soda, sugar, and salt together.
  • In a separate bowl, add in milk, vanilla extract, egg, and oil. Whisk until well combined and smooth. Pour wet mixture into dry mixture and mix until evenly combined.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with nonstick cooking spray. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 91kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 91kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 341mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Calcium: 99mg | Iron: 1mg

Pancake Recipe with Oat Milk

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 136
An amazing oat milk pancake recipe for light and fluffy dairy-free pancakes made with only a few simple ingredients that make this recipe a snap!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/2 tbsp sugar
  • 1 cup oat milk
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 1 1/2 tbsp olive oil

Instructions 

  • In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
  • Add in oat milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
  • Let pancake batter rest for 5 minutes
  • Heat a large griddle or skillet over medium heat. If needed, you can oil the pan with vegan butter or coconut oil. Using a ladle, add about 1/2 cup of pancake batter and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container.
  • Serve pancakes warm with with pure maple syrup, vegan butter, and a side of fresh fruit.
Calories: 136kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 136kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 320mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg

Low Calorie Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 178
Looking for a delicious low calorie pancake recipe? Look no further. These skinny low calorie pancakes taste just as good as traditional pancakes without all the extra calories.

Ingredients

  • 1 cup white whole-wheat flour
  • 1 1/2 tsp baking powder
  • 1 tbsp sweetener of preference (I like Stevia)
  • 1/2 tsp salt
  • 2 overly ripe bananas (mashed)
  • 4 egg whites (about 1/2 cup)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup unsweetened almond milk

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, sweetener, and salt together.
  • In a separate mixing bowl, whisk together the milk, vanilla extract, egg whites, and mashed banana. Whisk until well combined and smooth.
  • Add the dry ingredients into the wet ingredients and mix well until your pancake batter is well combined.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with non-stick cooking spray. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 178kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 178kcal | Carbohydrates: 35g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 541mg | Potassium: 296mg | Fiber: 5g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 1mg

Healthy Pancake Recipe (Bananas & Oatmeal)

5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8 servings
Calories 159
Do you LOVE pancakes but want a healthy version? This absolutely delicious healthy pancake recipe is made with bananas and rolled oats and is superb!

Ingredients

  • 2 bananas (over-ripe with brown spots is best)
  • 2 eggs
  • 3/4 cup unsweetened almond milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups rolled oats (old fashioned style)
  • 3 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp vegetable oil

Instructions 

  • 
Start by preparing your pancake better. Add all of you ingredients to a blender and blend on medium until smooth. It should take about 45 seconds. Leave the batter in your blender while you prepare your pan for cooking.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with vegetable oil, coconut oil, or olive oil. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 159kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 159kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 475mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg

Gluten Free Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 8 servings
Calories 111
This delicious gluten free pancake recipe is a family favorite for my nephew who is allergic to gluten. Learn how to make gluten free pancakes with this easy recipe!

Ingredients

  • 1 cups gluten free all-purpose flour (I prefer Pillsbury gluten-free flour)
  • 1 1/2 tbsp granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tsp gluten free baking powder
  • 1/2 tsp salt
  • 1 cups milk
  • 2 tbsp vegetable oil
  • 1/4 tsp xanthan gum
  • 2 tbsp butter

Instructions 

  • In a large mixing bowl, whisk in your egg, sugar, vanilla extract, and vegetable oil.
  • Next, add in the gluten free flour, xanthan cum, gluten free baking powder and salt. Stir in milk until well combined and smooth.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 111kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 328mg | Potassium: 52mg | Fiber: 2g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

Dairy Free Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 206
Lactose intolerant and love pancakes? Learn how to satisfy your craving with this easy dairy free pancake recipe!

Ingredients

  • 1 1/2 cup all-purpose flour
  • 3 tsp granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup almond milk (coconut milk (carton type))
  • 3 tbsp canola oil
  • 1 egg
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
  • Next, add in (wet ingredients) almond milk, vanilla extract, and canola oil, and egg. Whisk until just evenly combined. Do not overmix, some lumps are ok.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 206kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 206kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 498mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 202mg | Iron: 2mg

Crispy Pancake Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 366
This crispy pancake recipe is simple and delicious. Learn how to make crispy sour cream pancakes with this easy recipe!

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 3 tsp vanilla extract
  • 1 1/4 cups buttermilk
  • 1 cup sour cream
  • 2 egg
  • 4 tbsp butter (melted)

Instructions 

  • Start by preheating your oven to 175F. In a large mixing bowl, sift in your flour, baking powder, baking soda, sugar, and salt together.
  • In a separate bowl, add in (wet ingredients) milk, vanilla extract, egg, sour cream and melted butter. Whisk just until well combined and smooth (do not overmix). Set aside.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides. Place cooked pancakes warm oven until the rest of the pancakes are done cooking.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 366kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 366kcal | Carbohydrates: 44g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 842mg | Potassium: 198mg | Fiber: 1g | Sugar: 9g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 3mg

Chocolate Chip Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 203
This classic chocolate chip pancake recipe is fun and delicious. Learn how to make chocolate chip pancakes with this easy recipe!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/4 cups milk
  • 2 egg
  • 4 tbsp butter (melted)
  • 1/3 cup chocolate chips

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
  • Next, add in (wet ingredients) milk, vanilla extract, egg, and butter. Whisk until well combined and smooth. Then fold in the chocolate chips evenly into your batter.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 203kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 203kcal | Carbohydrates: 27g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 339mg | Potassium: 98mg | Fiber: 1g | Sugar: 6g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg