Perfect Buttermilk Pancakes - Kraft Recipes Top
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Perfect Buttermilk Pancakes

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  • Heat a large non-stick griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter, reduce salt to 1/4 tsp), baking powder and baking soda in a medium bowl.
  • Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20-30 seconds. Whisk in egg, butter, and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed. Return batter to measuring cup, stirring in a tsp. or so of water, if necessary, to make a thick but pourable batter.
  • Increase heat to medium and generously brush griddle with oil. When oil is hot pour batter, about 1/4 cup at a time. Work in batches to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble (and appear dryer) flip pancakes; cook until golden brown on remaining side. Repeat, brushing griddle with oil. Serve HOT!


These are wonderful! Light and fluffy - awesome add-ins: >Lemon Poppyseed - whisk in 1 tsp. finely graded lemon zest and 1 tsp. poppy seeds into dry ingredients. > Chocolate Chip - sprinkle 1 Tbsp. mini chocolate chips over uncooked side of pancake as it cooks. > Lemon Blueberry - whisk in 1 tsp. lemon zest into dry ingredients and sprinkle about 2 Tbsp. frozen blueberries (you will need 1 cup total) over the uncooked side of each pancake as it cooks. > Banana Nut - whisk in 1/2 tsp. nutmeg into dry ingredients and drop 2-6 thin slices of banana (need 2 small bananas total) over the uncooked side of each pancake as it cooks.

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