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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
pancakes
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Ingredients
- 2 C flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 C buttermilk
- 1/4 C sour cream
- 2 large eggs
- 3 Tbsp unsalted butter melted and cooled
- 1 tsp vegetable oil
Ingredients
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Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
- In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
- Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
- Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
- Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 3g
15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg
17%
Sodium 279mg
12%
Potassium 149mg
4%
Total Carbohydrates 40g
13%
Dietary Fiber 2g
8%
Sugars 5g
Protein 8g
16%
Vitamin A
5%
Vitamin C
1%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.