Pre-heat a non-stick or cast iron frying pan to medium to medium-high heat.
Pre-heat a non-stick or cast iron frying pan to medium to medium-high heat.
- 1⁄2 cup (62 g) all-purpose flour
- 1 1⁄2 tsp (6 g) white granulated sugar
- 1 1⁄2 tsp (8 g) baking powder
- pinch of (0 g) salt
- 1⁄2 cup (62 g) all-purpose flour
- 1 1⁄2 tsp (6 g) white granulated sugar
- 1 1⁄2 tsp (8 g) baking powder
- pinch of (0 g) salt
Mix dry ingredients together in a bowl.
- 0.5 (26 g) large egg
- 1⁄2 cup (114 g) buttermilk
- 1 1⁄2 tsp (6 g) vegetable oil
- 0.5 (26 g) large egg
- 1⁄2 cup (114 g) buttermilk
- 1 1⁄2 tsp (6 g) vegetable oil
Beat eggs then mix wet ingredients together in another bowl. Slowly incorporate dry ingredients into the wet. Let batter sit for 5 minutes.
- 1 Tbsp (13 g) vegetable oil
- 1 Tbsp (13 g) vegetable oil
Add oil to pan as necessary and scoop 1/2 cup of pancake batter into the pan for each pancake and flip when you see bubbles break the surface.
Pancake in pan
Batter
Pancakes on plate with syrup
Nutrition Information
Nutrition data is only available for 2 of 8 ingredients (25% coverage).
These values are estimates.
| Nutrient | Total |
|---|---|
| Calories | 69 |
| Protein | 4.6g |
| Fat | 1.5g |
| Saturated Fat | 0.7g |
| Carbohydrates | 9.2g |
| Fiber | 0.2g |
| Sugar | 0.4g |
| Sodium | 141mg |
| Cholesterol | 5mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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