Prep 5 mins
Cook 10 mins
Delicious! My kids eat them without syrup! Recipe created by Todd Wilbur www.TopSecretRecipes.com
- 1 1⁄4 cups flour
- 1 egg
- 1⁄4 cup sugar
- 1 1⁄4 cups buttermilk
- 1⁄4 cup oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon vanilla
- Mix all in blender. Let sit 1 or 2 minute.
- In a preheated non stick skillet pour 1/3 cup of batter.
- Cook over med. until surface bubbles.
- Flip and cook until underside is golden brown.
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.
Not even close to IHOP!!
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!