Total Time
Prep 10 mins
Cook 6 mins

Ingredients Nutrition


  1. Preheat griddle.
  2. Beat eggs with brown sugar until very light, about 2 minutes.
  3. Mix dry ingredients.
  4. Stir gently into beaten eggs.
  5. Add buttermilk and oil.
  6. Stir only until mixed.
  7. Batter will be lumpy.
  8. For each pancake, pour 1/4 cup batter onto hot griddle.
  9. Cook until surface is covered with bubbles, turn, and cook other side until light brown.
  10. Cool on rack.
  11. Place pancakes in an airtight container with waxpaper between layers.
  12. Or wrap singly in foil.
  13. Label and store in freezer.
  14. To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated.
  15. Set toaster on medium-low setting.
  16. Toast pancakes, twice if necessary, to heat through.


Most Helpful

This was incredible and I was happy to see the low sugar content. They were very light and fluffy! Great recipe!

griggsx5 July 09, 2010

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