Buttermilk Pancakes

Recipe by AmyZoe
READY IN: 15mins
SERVES: 12

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
  • In another bowl use a fork to combine egg, buttermilk, and oil.
  • Add egg mixture all at once to flour mixture.
  • Stir just until moistened (batter should be slightly lumpy).
  • If desired, stir in fruit.
  • For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
  • Spread batter, if necessary.
  • For dollar-sized pancakes, use about 1 tablespoon batter.
  • Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
  • Turn over when surfaces are bubbly and edges are slightly dry. Serve warm.
  • If desired, top with butter, syrup, and additional fruit.
  • Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
  • Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
  • Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
  • Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
  • Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
  • Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
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