Buttermilk Pancakes

  • Prep 5 min
  • Total 30 min
  • Servings 20
Buttermilk Pancakes

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Pancakes are ready to turn when they are puffed and bubbles form on top.
  • Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto griddle.
  • For tender pancakes, mix just until dry ingredients are moistened. There may still be lumps in the batter.
  • Keep pancakes warm in a single layer on paper towel-lined cookie sheet in a 200°F oven.
  • Adding toppings to your pancake is an easy way to put a fun twist on your normal breakfast. 1. Apple-Rum Butter topping: Beat 1/2 cup softened butter with electric mixer until light and fluffy. Gradually beat in 1/2 cup Apple Butter and 1 teaspoon rum or 1/4 teaspoon rum extract to taste. 2. Blackberry-Lime Sauce: In small saucepan, combine 2 cups blackberries or raspberries, 1/4 cup water, 1/4 cup sugar and 1 tablespoon fresh lime juice. Simmer sauce for 10-15 minutes until berries break down and sauce slightly thickens; stir in 1 teaspoon grated lime peel. 3. Cherry and Granola Topping: Top with about 1/4 cup vanilla yogurt and 1/4 cup frozen (thawed) sweet cherries; sprinkle with 2 tablespoons granola. 4. Maple Yogurt Topping with Candied Nuts and Bananas: Stir in 1/3 cup real maple syrup into 8 ounces plain Greek yogurt; top pancakes with maple yogurt; sprinkle with candied or regular walnuts, or pecans and sliced bananas. 5. Red, White and Blueberries Topping: Melt 1/4 cup raspberry preserves in small saucepan; add about 1 tablespoon orange liqueur or orange juice. Serve sauce with pancakes, fresh blueberries and 1/2 cup crème fraiche or sour cream mixed with 1 tablespoon sugar. 6. Super Sundae Topping: Drizzle pancakes with warm chocolate sauce or chocolate syrup; top with sliced bananas, fresh strawberries, chopped toasted pecans, sweetened whipped cream and a maraschino cherry.
  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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