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Buttermilk Pancakes Recipe

Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe.

Servings: 6

Active time: 25 minutes

Total time:

Ingredients

  • 1 3/4 c all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 c buttermilk
  • 2 Davidson's Safest Choice® pasteurized egg(s), beaten
  • 3 Tbsp vegetable oil or melted butter
  • maple syrup, fresh fruit, or jam (optional)

Preparation

  1. In large bowl, whisk together flour, sugar, baking powder, soda and salt until completely combined.
  2. In medium bowl, stir together buttermilk, eggs, and oil until well combined. Add to flour mixture, stirring just until combined (some lumps may remain).
  3. Heat griddle or large skillet over medium heat until a drop of water sizzles. Brush lightly with vegetable oil. Pour about 1/4 cup batter onto griddle or skillet, spreading batter if thinner pancakes are desired. Cook 1 to 2 minutes on each side, until golden brown, turning when pancakes have bubbles on the surface and edges begin to look cooked. Serve warm with syrup, fruit or jam, as desired.

Variations

Whole Wheat Pancakes

Substitute whole wheat flour for all-purpose flour. If batter seems too thick, add buttermilk 1 tablespoon at a time to reach desired consistency.

Blueberry Pancakes

Stir 1 cup blueberries into batter after adding flour.

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Nutrition Facts

Serving Size (3 pancakes)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 260
Calories from Fat 80
Total Fat 9g (14% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 65mg (22% DV)
Sodium 460mg (19% DV)
Total
Carbohydrate
36g (12% DV)
Dietary Fiber 1g (4% DV)
Sugars 8g
Protein 8g
Vitamin A 2%
Vitamin C 2%
Calcium 20%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.