Total Time
30mins
Prep 15 mins
Cook 15 mins

I made these for a couple of my friends one night because I had some buttermilk to use from a cake I had made. They raved about these pancakes! They are light and tender and perfect for a pancake fix! You can also refrigerate or freeze leftover batter in an airtight container for another day.

Ingredients Nutrition

Directions

  1. Preheat a lightly oiled griddle or fry pan.
  2. Sift and measure flour; sift again with sugar, salt and baking soda.
  3. Beat egg in medium bowl. Blend in buttermilk.
  4. Add dry ingredients, beating until smooth; blend in melted butter.
  5. Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.
  6. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.
  7. ENJOY!

Reviews

(1)
Most Helpful

I was searching for a simple buttermilk pancake recipe and found this one! Very tasty! I added a teaspoon of vanilla to the egg and buttermilk mixture. Served with sausages and syrup! Yummy!

Elly in Canada February 05, 2008

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