Total Time
45mins
Prep 15 mins
Cook 30 mins

I'm not a pancake lover, but these are delicious. Recipe courtesy of Feeding the Flock (For All Our Friends--From the Koffee Pot, Nampa ID) and Maxine Carroll. I threw in a splash of buttermilk to regular milk to make buttermilk. The recipe doesn't state how to cook, but I used 1/4 cup measure for the batter and cooked in a slightly greased pan (flip when you see bubbles on the first side). Serving size is estimated.

Ingredients Nutrition

Directions

  1. Put all dry ingredients in mixing bowl.
  2. Blend well with wire whip.
  3. Add remaining ingredients and mix well.
  4. Add more buttermilk if needed.
Most Helpful

5 5

These were pretty much like another buttermilk pancake recipe we enjoyed recently, & they were every bit as good, too! Do love 'em, for sure, but then I'm willing to try any variety of pancakes just to have a satisfying breakfast! Very tasty & worth making! Thanks for sharing your recipe! [Made & reviewed in I Recommend recipe tag]

5 5

Great pancakes. They were a bit thin so next time I'll use less buttermilk. Thanks AmyZoe :) Made for Alphabet chef tag game

5 5

The only changes I made were. I separated the eggs, mixed the yolks and liquid together, added to the mix and then whipped the whites until they were frothy and folded them into the mixture. I did use less milk, about a cup & a half or so. These pancakes are light and fluffy. YUMMY!