Buttermilk Pancakes

 
I have to admit, I don’t do breakfast. I have my coffee at work, and if I’m feeling festive, I might have a yogurt. But cook breakfast? No way. At most, on the laziest weekend morning, I might toast a bagel and call it a breakfast. Suffice to say, I don’t know much about pancakes or waffles or quiches or omlettes or anything that Ron Swanson may eat. Occasionally, I have overnight guests and feel kinda guilty if I don’t feed them breakfast, so I’ve long looked for a decent pancake recipe to cook up real quick for those who think it’s essential to eat before noon. I’ve failed many times at pancakes, until these pancakes came into my life, and I now consider it my go-to recipe. The pancakes are like little fluffy clouds of nutmeg and sugar just waiting for some blueberry preserves to take them to the next level. These are perfect. Thank you Joy, for yet another awesome recipe.
 
Buttermilk Pancakes
Yields 6
Print
Total Time
20 min
Total Time
20 min
154 calories
21 g
44 g
6 g
5 g
3 g
80 g
358 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
80g
Yields
6
Amount Per Serving
Calories 154
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 44mg
15%
Sodium 358mg
15%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
3%
Sugars 4g
Protein 5g
Vitamin A
4%
Vitamin C
1%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon granulated sugar
  2. 1 vanilla bean
  3. 1/2 cup all-purpose flour
  4. 1/2 cup whole wheat flour
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1 egg
  11. 1 cup buttermilk
  12. 2 tablespoons butter
Instructions
  1. Melt 2 tbsp of butter in the microwave and let it cool. Add the buttermilk and egg.
  2. Scrape the seeds from the vanilla bean and mix them with the granulated sugar. Use your fingers to mix the vanilla seeds with the sugar to create...vanilla sugar (you can scale up these proportions to make a large batch of vanilla sugar and store it for occasions like this). In a large bowl, add the vanilla sugar with the rest of the dry ingredients.
  3. Whisk the buttermilk mixture into the dry ingredients until it forms a batter. Don't overmix or the pancakes will turn out dense.
  4. Heat a non-stick pan over medium-high heat. Use a quarter-cup measuring spoon to spoon batter in the pan. Cook for about a minute, until bubbles appear on the top of the pancake. Flip once and cook until the other side of the pancake is lightly browned. Repeat with the rest of the batter. Serve with your favorite pancake topping.
Adapted from Joy the Baker
beta
calories
154
fat
6g
protein
5g
carbs
21g
more
Adapted from Joy the Baker
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