The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Serve with Cranberry Syrup, if desired.
Heat griddle to 375(F) degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175(F) degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 896 | ||
Calories from Fat: 586 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.1g | 87 % | |
Saturated Fat 39.3g | 197 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 373mg | 115 % | |
Sodium 3251.7mg | 112 % | |
Potassium 490.3mg | 13 % | |
Total Carbohydrate 58.6g | 17 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 56.9g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database 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: 896
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