Prep 10 mins
Cook 20 mins
These are delicious! You can make them as listed--buttermilk pancakes or if you don't have buttermilk just decrease the milk to 1 3/4 cups, increase the baking powder to 4 teaspoons, and omit the baking soda. Or, throw a splash of vinegar in the milk as a substitute for buttermilk. Recipe from The Pillsbury Cookbook.
- 2 eggs
- 2 cups buttermilk
- 1⁄4 cup oil
- 1 3⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- Heat griddle to medium high (400 degrees).
- In a large bowl, beat eggs. Stir in buttermilk and oil.
- Add remaining ingredients and stir just until large lumps disappear.
- For thicker pancakes, thicken with additional flour.
- For thinner pancakes, thin with additional milk.
- Lightly grease heated griddle.
- A few drops of water sprinkled on griddle sizzle and bounce when heat is just right.
- Pour batter, about 1/4 cup at a time, onto hot griddle.
- Bake until bubbles form and edges start to dry. Turn and bake other side.
These pancakes are the best. Nothing to change here. Great flavors and texture. They were great with strawberry sauce and fresh whipped cream. Thanks AmyZoe :) Made for PAC spring 2011
I made these and used my ice cream scoop to measure. They turned out light and fluffy. I only used about 1 tablespoon of the oil. Thanks for the recipe
These are delicious and beautiful. We made these twice the first time we made one big pancake and it was still doughy inside. The second time we made them dollar sized and had our griddle on medium. This time they were completely done inside. Made for PAC Fall 2009