In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another large bowl, use a fork to combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. If desired, add fruit. Stir just until moistened (batter should be slightly lumpy).
For standard-size pancakes, pour 1/3 c. batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, use about 1 T. batter. Cook over med. heat for 2 to 3 min. on each side or until pancakes are golden brown, turning when tops of pancakes are bubbly and edges are slightly dry. Serve warm.
If you don't have buttermilk, place 1/4 c. vinegar in a 4 cup glass measuring cup; add milk to equal 4 cups. Let stand for 5 min. and proceed as above.
Simple Sauteed Fruit: In a large skillet, melt 2 T. butter over med. heat. Add 2 cups thinly sliced fresh fruit, such as apples, bananas, peaches, or pears (peeled, if desired) or frozen fruit and 1/4 c. packed brown sugar to skillet. Cook until sugar dissolves and fruit is tender. Makes about 2 cups.
Serving
Suggestions
3 WW points w/o sauteed fruit for 1 pancake 141 calories
Originally Submitted
6/1/2008
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