Buttermilk Pancakes

Buttermilk Pancakes:

Buttermilk Pancakes



all-purpose flour, 1 cup

2 teaspoons of sugar, granulated

one tablespoon of baking powder

A half-teaspoon of baking soda

14 teaspoon of salt

1/fourth cup buttermilk

14 cup of milk

One big egg

Cooking spray, melted butter, or two tablespoons of unsalted butter for lining the pan. .


Preparation method:

1.Mix the flour, sugar, baking soda, baking powder, and salt in a sizable mixing dish.

2.Combine the buttermilk, milk, egg, and melted butter in a separate basin.

3.After adding the liquid ingredients, combine the dry ingredients by gently combining them. Some lumps are acceptable. 

4.Over medium heat, preheat a nonstick skillet or griddle. If using a skillet, spray it with cooking spray or add a little butter to lightly oil it.

5.Pour approximately 1/4 cup of the pancake batter onto the hot skillet for each pancake. You can adjust their size to suit your preferences, either larger or smaller.

6.Cook the pancakes for 2-3 minutes, or until surface bubbles appear and the edges appear set.

7.The pancakes should be golden brown and cooked through when you flip them over and cook the second side for an additional one to two minutes.

8.Place the fried pancakes on a platter and keep them warm by placing them in a heated oven (about 200°F or 93°C) or by covering them with a clean kitchen towel.

9.Once all of the pancakes are cooked, repeat the procedure with the remaining batter.

10.With your preferred toppings, such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar, serve the buttermilk pancakes warm.


Graze on your mouthwatering homemade buttermilk pancakes.

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