Total Time
2hrs 5mins
Prep 2 hrs
Cook 5 mins

Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!

Ingredients Nutrition


  1. In a large bowl combine the first 6 dry ingredients.
  2. In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
  3. Cover and chill for a minimum of 2 hours or overnight.
  4. Heat oil in a skillet.
  5. Drop about 1/4 cup of batter into the skillet.
  6. Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
  7. Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.


Most Helpful

These pancakes are the BOMB! Yummy. I had used a different recipe last time i made Oatmeal pancakes but this one was even better. My niece even liked them who is very "selective" about what she eats and isn't afraid to say "yuck"! I made a double batch and freeze half between sheets of wax paper in a Ziplock container and put the rest that we didn't eat in the fridge and put in toaster oven or microwave to reheat. Wonderful

Libby and Terry May 03, 2008

I really liked this recipe, my daughter would not eat them. I believe I have found out that she does not like the flavor of buttermilk. She thought they tasted sour, I thought they tasted delicious!

aHardDaysNight June 25, 2013

These pancakes are fantastic! My 11 yr old said after one bite that they were really good, and that they had a lot of flavor. I have tried MANY pancake recipes and none had such a reaction. I did use brown sugar instead of white, and whole wheat flour. Kittencal, every recipe I try of yours is a winner! Thanks for sharing.

QueenOf1211 September 21, 2011

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