1. Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs in a separate bowl; gradually stir into flour mixture. Gently stir in butter. Let stand 5 minutes.
2. Meanwhile, preheat a buttered griddle to 350°F.
3. Working in 5 batches, spoon 8 pancakes onto hot griddle using a 1 1/2-inch scoop (about 2 tablespoons per pancake). Cook pancakes until tops are covered with bubbles and edges look dry, about 3 minutes. Flip and cook until golden brown, about 3 minutes. Set pancakes aside until ready to use.
Buttermilk has varied consistencies. For thicker buttermilk, add 2 tbsp of water
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (472g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 928 (69%)|
|Amt Per Serving||% DV|
|Total Fat 103.1g||137 %|
|Saturated Fat 62.4g||312 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 571.4mg||176 %|
|Sodium 1411.3mg||49 %|
|Potassium 512.6mg||13 %|
|Total Carbohydrate 80.7g||24 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 78.2g|
|Protein 26.2g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1344
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