Fluffy Buttermilk Pancakes Via RealMomKitchen.com

Recipe by O-mama
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix dry ingredients together in medium bowl.
  • Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
  • Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
  • Lightly coat skillet with oil. Heat to medium low.
  • Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
  • Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
  • Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
  • Serve warm with maple syrup and butter.
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