Buttermilk Pancakes

Recipe by Emily Eileen
READY IN: 30mins




  • Heat oil in a small frying pan on Medium heat.
  • Mix egg, buttermilk, shortening, flour, sugar, baking powder, baking soda, and salt in a medium-sized mixing bowl with a wooden spoon.
  • Mix batter until smooth with no lumps.
  • Pour 1/4th of the batter into the frying pan.
  • If desired, drop a few blueberries, chocolate chips, pecans, or chopped apple pieces into the batter right after pouring the batter into the pan.
  • Fry on the first side until tiny bubbles form around the edges of the pancake.
  • Gently flip the pancake over, and cook on the other side for another 3-4 minutes.
  • Take the pancake out of the pan and place on a serving plate, and add another two tablespoons of oil to the pan.
  • Repeat steps 4 through 8 for the remaining 3 pancakes.
  • Add additional oil for crispier edges. Use less oil for drier, fluffier pancakes.
  • Double ingredients to yield 8 large pancakes. Triple ingredients to yield 12 large pancakes.
  • Serve with natural butter and maple syrup.