Bob’s Farm to Table: On our farm in Iowa, we cultured our own buttermilk only one day a month, and I knew my favorite buttermilk pancakes would be on the table that morning. We’ve all had our share of heavy pancakes that sink like a brick. We found that this combination of tangy buttermilk and whole egg yielded a perfectly light and fluffy flapjack that didn’t send us back to bed. These 100 calorie golden gems are a winning start to any day.

Buttermilk Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Makes: 7 pancakes
Ingredients
  • 1 cup all-purpose flour
  • 1 ½ tablespoons sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • Nonstick cooking spray
Directions
  1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk and egg, and then add to the dry ingredients, whisking until a smooth batter is formed.
  3. Spray a large griddle or skillet with nonstick cooking spray, and place over medium heat.
  4. Working in batches of as many pancakes as you can fit, pour ¼ cup of the batter onto the griddle for each 6-inch pancake.
  5. Cook until bubbles form on the top of each pancake before flipping and cooking for 45 seconds on the opposite side, or until golden brown. Repeat this process until all the batter has been used.
Perfect Portion Buttermilk Pancakes

HELPFUL TIP: As a topping, there are about 100 calories in 2 tablespoons of pure maple syrup. Imitation maple syrup has a similar calorie count, but those calories come with a lot of corn syrup and artificial ingredients.
Serving size: One 6-inch pancake Calories: 100