Buttermilk Pancakes

Buttermilk Pancakes

Nothing beats the taste of buttermilk in pancakes. Top these all-time favorite pancakes with maple syrup, fresh fruit or your favorite jam.

Prep Time

05

Minutes

Total Time

30

Minutes

Makes

20

4-inch

2
cups Original Bisquick® mix
1 3/4
cups buttermilk
1
teaspoon baking soda
1
egg
  1. Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  2. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  3. Cook until edges are dry. Turn; cook until golden.
Makes 20 4-inch pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
Success
Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
How-To
To measure Bisquick, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 10 mg;
  • Sodium 250 mg;
  • Total Carbohydrate 8 g
    • (Dietary Fiber 0g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.