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.
- Ready In:
- 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.