Buttermilk Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 8 servings


  • 1 count egg
  • 2 tablespoon canola oil
  • 1 cup buttermilk or sour milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 cup flour


    1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
    2. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
    3. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet.
    4. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet.
    5. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
    6. Whole Wheat Buttermilk Pancakes: Prepare as above, except substitue whole wheat flour for all purpose flour and brown sugar for sugar.


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