QiMeal
Buttermilk Pancakes
Buttermilk Pancakes · ready in 17 min · 4 servings · 420 kcal per serving · easy · 9 ingredients
Fluffy, golden buttermilk pancakes with crisp edges and a tender center, perfect for soaking up melted butter and rich maple syrup. A classic comfort breakfast that tastes just like a cozy country morning.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 4
- kcal
- 420
- Difficulty
- easy
Ingredients · 4 servings
- 190 gAll-purpose flour
- 5 gBaking soda
- 4 gSalt
- 25 gSugar
- 100 gEggs
- 360 gButtermilk
- 40 gButter
- 40 gButter
- 120 gMaple syrup
Equipment
stovetop, griddle, measuring cup, mixing bowl, serving plate, spatula, whisk
Instructions
- Prepare batter
Gather a mixing bowl, whisk, griddle or nonstick pan, and spatula, then whisk the flour, baking soda, salt, sugar, eggs, buttermilk, and 40 g butter just until combined. · 3 min
What to look for: batter looks slightly lumpy but evenly mixed
- Heat pan
Heat the griddle or nonstick pan over medium to medium-high heat and lightly grease it with a small amount of the remaining butter. · 3 min
What to look for: butter melts and lightly sizzles
- Cook pancakes
Pour portions of batter onto the hot pan, cook until bubbles form and the underside is golden, then flip and cook until the second side is browned. · 8 min
When it is done: Pancakes should be cooked through with no wet batter and reach a safe internal temperature for eggs.
- Serve pancakes
Transfer the pancakes to plates and serve warm topped with the remaining butter and maple syrup. · 1 min
What to look for: Butter melting over hot pancakes
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 56 g |
| of which sugars | 14 g |
| Fat | 18 g |
| of which saturated | 11 g |
| Fibre | 2 g |
| Sodium | 980 mg |
Nutri-ScoreD
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
All-purpose flour
- Whole wheat flour: Add two tablespoons extra buttermilk for softer texture
- Gluten free all-purpose blend: Use one with xanthan gum included
Baking soda
- Baking powder: Reduce salt slightly if substituting
Salt
- Sea salt: Use fine grain for even distribution
Sugar
- Honey: Adds floral sweetness
- Coconut sugar: Darker color result
Eggs
- Egg substitute powder: Use for egg-free pancakes
Buttermilk
- Milk with lemon juice: Let stand five minutes before using
- Lactose free buttermilk: Suitable for lactose intolerance
