Total Time
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


  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!


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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