Wayne Gisslen

Buttermilk Pancakes

Preparation info

  • 3½

    pancakes
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  1. Sift together the flour, sugar, salt, baking powder, and baking soda.
  2. Mix the beaten eggs, buttermilk, and butter or oil.
  3. Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix. (Note: Buttermilk makes a thick batter. Thin with a little skim milk or water if the batter seem

Per 2-ounce (56.7-g) pancake: Calories, 120; Protein, 4 g; Fat, 5 g (36% cal.); Cholesterol, 40 mg; Carbohydrates, 16 g; Fiber, 0 g; Sodium, 250 mg.