2cupsbuttermilk,room temperature (you can also use low-fat buttermilk)
1/2teaspoonpure vanilla extract
2cupsall-purpose flour OR whole wheat pastry flour
1tablespoonvegetable oil,clarified butter, or you can also use nonstick cooking spray
In your mixer's bowl beat eggs on medium speed until frothy.
Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
Allow batter to rest for 5 minutes.
Heat a heavy-bottomed skillet or griddle over high heat.
Lightly grease the skillet with oil or nonstick cooking spray.
Lower heat to medium-high and pour about 1/4 cup batter into skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.
Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside, but still doughy on the inside, lower the heat to a medium.
Flip pancakes and continue to cook for 1 minute, or until golden brown on the bottom.
Repeat with remaining batter, adding more oil to pan as necessary.
Serve with spreads, jams, butter, maple syrup, strawberry syrup, fruit compotes, etc.
WW FREESTYLE POINTS: 5 points with whole wheat pastry flour and low fat buttermilk.
Amount Per Serving
Calories 440Calories from Fat 171
% Daily Value*
Saturated Fat 11g55%
Vitamin A 525IU11%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.