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Perfect Buttermilk Pancakes

This recipe comes together so quickly, pancakes are happily back on the weekday menu .

Perfect Buttermilk Pancakes
DIRECTIONS

Place buttermilk, egg, oil, sugar, vanilla and salt into blender, cover and blend on medium speed until just combined. In a small bowl, combine flour, baking powder and baking soda. With the blender running on medium-low speed, add the flour mixture slowly through the lid opening. Continue blending on medium speed until just combined.

Cook pancakes over medium heat on a nonstick griddle until bubbles form on the surface. Flip pancakes and cook until bottom side is golden. Serve immediately or hold in a warm oven for up to 20 minutes.

Makes 4 Servings
NUTRITION:

Calories: 189; Fat: 4g; Sodium: 250mg; Carbs: 30g; Fiber: 1g; Protein: 7g

Perfect Buttermilk Pancakes

This recipe comes together so quickly, pancakes are happily back on the weekday menu .

INGREDIENTS

1 cup lowfat buttermilk
1 large egg
2 tbsp canola oil
1 tbsp granulated sugar
¼ tsp pure vanilla extract pinch salt
1 cup all-purpose white flour
1 tsp baking powder
½ tsp baking soda

RECOMMENDED PRODUCTS

Professional Blender

cook's note:

For a rich treat, substitute butter for the oil and add blueberries to fini shed batter .

Perfect Buttermilk Pancakes



Perfect Buttermilk Pancakes

This recipe comes together so quickly, pancakes are happily back on the weekday menu .

dNUTRITION
Calories: 189; Fat: 4g; Sodium: 250mg; Carbs: 30g; Fiber: 1g; Protein: 7g

DIRECTIONS

Place buttermilk, egg, oil, sugar, vanilla and salt into blender, cover and blend on medium speed until just combined. In a small bowl, combine flour, baking powder and baking soda. With the blender running on medium-low speed, add the flour mixture slowly through the lid opening. Continue blending on medium speed until just combined.

Cook pancakes over medium heat on a nonstick griddle until bubbles form on the surface. Flip pancakes and cook until bottom side is golden. Serve immediately or hold in a warm oven for up to 20 minutes.

Makes 4 Servings

INGREDIENTS

1 cup lowfat buttermilk
1 large egg
2 tbsp canola oil
1 tbsp granulated sugar
¼ tsp pure vanilla extract pinch salt
1 cup all-purpose white flour
1 tsp baking powder
½ tsp baking soda



Cook's Note

For a rich treat, substitute butter for the oil and add blueberries to fini shed batter .