Buttermilk Pancakes

This is my go-to recipe! Every Sunday, my family gathers to make pancakes, turning it into a special tradition. Pair these fluffy pancakes with a side of crispy bacon, scrambled eggs, roasted potatoes or hashbrowns, and some fresh fruit for the ultimate Sunday breakfast or brunch. I can’t wait for you all to give it a try! Pro tip: cook the pancakes with a little ghee or coconut oil to add a perfect, crispy edge. Enjoy!

Nutrition:

Servings:

Makes approximately 3 servings (3 pancakes per serving).

Calories and Macros (per serving):

Ingredients Breakdown:

• 160g all-purpose flour: ~580 calories, 120g carbs, 16g protein, 1g fat
• 1 egg: ~70 calories, 6g protein, 5g fat, <1g carbs
• 240ml milk (2%): ~120 calories, 8g protein, 5g fat, 12g carbs
• 2 tbsp apple cider vinegar: 0 calories
• 50g butter: ~360 calories, 40g fat
• 2 tbsp sugar: ~100 calories, 25g carbs
• 1 tsp salt: negligible calories
• 1 tbsp baking powder: negligible calories
• 1 tsp baking soda: negligible calories

Total Calories for the Entire Recipe:

~1,230 calories

Calories per Serving:

~1,230 ÷ 3 = 410 calories per serving

Macros per Serving (Approximate):

Fiber: ~1g

Protein: ~10g

Carbs: ~53g

Fat: ~17g

Buttermilk Pancakes

Recipe by AKitchenCompanionCuisine: BreakfastDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

410

kcal

Ingredients

• 160g flour (all-purpose)

• 1 egg

• 240ml milk + 2 tbsp apple cider vinegar(combine and let sit for 5 minutes to create buttermilk)

• 50g butter, melted and cooled slightly

• 2 tbsp sugar

• 1 tsp salt

• 1 tbsp baking powder

• 1 tsp baking soda

Directions

• Prepare the Buttermilk
• In a small bowl, combine the milk and apple cider vinegar. Let it sit for 5 minutes while you prepare the other ingredients. This will create a homemade buttermilk.
• Mix the Dry Ingredients
• In a large mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Set aside.
• Prepare the Wet Ingredients
• In another bowl, whisk the egg. Add the prepared buttermilk and the melted butter. Mix until combined.
• Combine Wet and Dry Ingredients
• Pour the wet mixture into the dry ingredients. Gently stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes fluffy.
• Cook the Pancakes
• Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 1-2 minutes.
• Serve
• Serve warm with your favorite toppings, such as syrup, fresh fruit, whipped cream, or powdered sugar.

Notes

• Add walnuts, cinnamon, and bananas for a great twist.