Total Time
Prep 5 mins
Cook 10 mins

Delicious! My kids eat them without syrup! Recipe created by Todd Wilbur

Ingredients Nutrition


  1. Mix all in blender. Let sit 1 or 2 minute.
  2. In a preheated non stick skillet pour 1/3 cup of batter.
  3. Cook over med. until surface bubbles.
  4. Flip and cook until underside is golden brown.


Most Helpful

Instead of using store bought buttermilk I used 1 tablespoon of lemon juice in 1% milk and they turned out PERFECT! They also turned out great using the egg replacement, Ener-G. (I have food allergies) Great recipe! Thanks!

brooklyn43512 June 16, 2012

The fact that my family enjoyed these pancakes is great, but I was the one sold on them. I'm not a huge pancake lover, but these were excellent. I used melted butter in place of the oil and let the batter sit for a bit before cooking. Thanks for sharing this recipe - it's a keeper!

Great!full March 31, 2012

Not a pancake fan, but needed to use leftover buttermilk and my son requested buttermilk pancakes like in a restaurant. One issue with this recipe, the pancakes tended to stick to the griddle despite oiling it, I overcame the issue by gently lifting and sort of pulling off griddle surface with flipper. With gentle technique, they kept their shape. Go too fast, they'll rip and the wet batter on the top side drips.

jpiccolo90 July 04, 2016

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