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+ servings

Powdered Buttermilk Pancakes

Kelly Jensen
Use powdered buttermilk for light and fluffy pancakes that stand the test of time - from an old family recipe! This recipe with powdered buttermilk is simple and delicious, weekend brunch is calling!  
5 from 4 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast
Cuisine American
Servings 14 pancakes
Calories 118 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 tablespoon baking soda
  • 1/4 teaspoon Sea Salt
  • 1 cup buttermilk follow instructions on package to make 1 cup using powdered buttermilk
  • 1 cup regular milk

Instructions
 

  • Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
  • Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
  • Stack, drizzle with maple syrup, and serve with fresh fruit!

Nutrition

Calories: 118kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 334mgPotassium: 83mgFiber: 1gSugar: 6gVitamin A: 70IUVitamin C: 1mgCalcium: 95mgIron: 1mg
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