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Buttermilk Pancakes Recipe
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Buttermilk Pancakes Recipe

Course Breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 pancakes

Ingredients

Instructions

  • Sift together flour, sugar, baking soda, baking powder and salt.
  • In a separate bowl, beat the eggs and then beat in the buttermilk.
  • Add the egg and buttermilk mixture to the dry ingredients and whisk lightly.
  • Whisk in the melted butter.
  • Heat an electric skillet or cast iron skillet.
  • Brush the skillet and the heart shaped molds with vegetable oil.
  • Set the pancake mold on the skillet and pour in less than 1/4 cup of batter (depending on the size of your molds), spreading it out to fill the mold.
  • Allow the pancakes to cook for 2 to 2 1/2 minutes.
  • Carefully remove the pancake molds and flip the pancakes over to finish cooking.
  • Brush the skillet and the pancake molds before cooking more pancakes.
  • *Substitute for buttermilk: Mix together 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Allow the mixture to sit for 5 minutes.
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