Prep 10 mins
Cook 4 mins
I think using buttermilk makes the most tenderest pancakes. The original recipe came from Betty Crocker Cookbook (1976) but I made just a couple of changes. Our kids ate them as fast as they came off the griddle. I double this recipe and get about 17 pancakes.
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter, melted plus
- 1 1⁄2 teaspoons butter, melted
- 1 cup all-purpose flour (do not use self-rising flour)
- 1 tablespoon sugar, plus
- 1 1⁄2 teaspoons sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- Beat eggs and add remaining ingredients as listed.
- Beat until just smooth.
- Pour some of the batter on a greased hot griddle leaving space between each pancake.
- Turn when they become puffy and bubbles form on top.
Hubby made these for a special treat and they were VERY good! Tender and not chunky heavy which I appreciate tremendously. Thank you Charlotte for sharing. Made for Let's P-A-R-T-Y!
Great pancakes Charlotte. These were lovely, big, thick, fluffy and tender. I love buttermilk pancakes, they are my favorite and these quick and easy to make ones certainly don't disappoint. Thanks for sharing your recipe. Made for Aussie Swap.
These pancakes are great. Next time I'll double the recipe. Thanks Charlotte :) Made for I Recommend tag game