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Buttermilk Pancakes

 82 Ratings
20 Comments
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 20

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

Ingredients

2
cups Original Bisquick™ mix
1 3/4
cups buttermilk
1
teaspoon baking soda
1
egg

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Directions

  • 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.

Expert Tips

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.

Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.

To measure Bisquick, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
20 ),
% Daily Value
Total Fat
2 g
2 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
10 mg
10 %;
Sodium
250 mg
250 %;
Total Carbohydrate
8 g
8 %
(Dietary Fiber
0g
0%
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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