Name: BA’s Best Buttermilk Pancakes
Ingredients: 1 teaspoon kosher salt; 2 large eggs; Pure maple syrup; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 tablespoons sugar; 1¼ cups buttermilk; 1⅓ cups all-purpose flour; Vegetable oil; 2 tablespoons unsalted butter, melted

Buttermilk Pancakes

What ingredients do I need to make buttermilk pancakes?

Can I substitute the buttermilk in the recipe?

What's the best way to mix the pancake batter?

What type of pan should I use to cook the pancakes?

Can I make the pancake batter ahead of time?

To feed a larger group for breakfast, double the pancake recipe. Keep pancakes warm in a 250° oven between batches.

Milk

Eggs

Wheat

Vegetarian

Gluten Free

Lactose Free

Seasonings

gram

Coarse Salt

eggs

Syrup

milliliter

maple syrup

Rising Agents

baking powder

baking soda

Sugars & Sweeteners

sugar

buttermilk

Flour & Meal

all purpose flour

Oils

vegetable oil

Butter & Margarine

unsalted butter

Carbohydrates

Protein

Dietary Fiber

Vitamin K

Vitamins

Water

Calories

Sugar

Folic Acid (B9)

Cholesterol

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Manganese

Trans fatty acids

Vitamin D

Saturated Fat

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Selenium

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Beta-cryptoxanthin

Lutein+zeaxanthin

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Baking Goods

Dairy

Condiment & Toppings

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