Buttermilk Pancakes Recipe

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Buttermilk Pancakes

Kathy Lochner


People will tell you that if you don't have any buttermilk on hand you can substitute "sour" milk which is 1 cup milk + 1 Tbsp. lemon juice or vinegar, but if you use real buttermilk you will notice a subtle difference in the taste.

pinch tips: Perfect Bacon Every Time


1 c
all-purpose flour
1 Tbsp
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
1 large
egg, beaten
1 1/2 c
2 Tbsp
cooking oil

Directions Step-By-Step

In a mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl combine egg, milk, and oil. Add to flour mixture all at once, mix until blended but slightly lumpy.
Pour batter onto a griddle heated to 350-375; cook till pancakes have bubbly surfaces and slightly dry edges. Flip and continue cooking for approximately 1 minute.
Serve with butter, syrup, peanut butter, or fruit toppings.

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Hashtags: #pancakes, #buttermilk