Total Time
Prep 10 mins
Cook 5 mins

Another pancake recipe. From "Fine Cooking Holiday Baking Magazine". Super quick and super yummy.


  1. In a medium bowl, whisk the flour, baking soda, and salt until well blended.
  2. Add the egg, oil, and buttermilk and whisk only until no dry flour is visible; the batter should be lumpy.
  3. Heat a griddle over medium heat until a sprinkle of water sizzles gently across the surface.
  4. Lightly oil the surface and drop the batter by generous tablespoons about 2 inches apart onto the griddle.
  5. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry.
  6. Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden.
  7. Serve immediately on warmed plates with syrup or jam.
Most Helpful

Buttermilk pancakes are the best pancakes. Quick easy and delicious. Made for I recomment.

Lavender Lynn May 21, 2012

Perfectly fluffy pancakes. Absolutely delicious. I added some baking powder just to make them puff up a bit more. This is a definite keeper. Thanks!

HappyBunny July 22, 2007

Delicious! only draw back I had with these were they were alittle to thin for me but DH just loved them. I did add a tsp of sugar to the flour mixture. Thanks for sharing!

Marsha D. July 01, 2007