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Buttermilk Pancakes


  • 1 cup all-purpose flour
  • 1 tablespoon Sugar
  • 1 ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk
  • 2 tablespoon cooking oil I use vegetable


  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center of flour mixture and set aside.
  • Combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture
  • Stir until moistened.
  • Batter will be lumpy, and that's fine.
  • If batter seems too thick, add additional buttermilk to help thin it out. One tablespoon at a time.
  • Pour about ¼ cup of batter into a 3-inch circle on a hot, lightly, greased griddle or skillet.
    Cook over medium heat, about 2 minutes on each side, watch for the bubbles to appear on the surface and the edges to look slightly dry then flip over and cook for an additional one to two minutes.
  • I like to let me pancake batter sit for 3-5 minutes before cooking the pancakes. This is a great time to heat the skillet or griddle. Not too hot or the pancakes will burn. I also brush a little oil on the griddle before pouring the pancake batter.