Buttermilk Pancakes – a delicious recipe with flour, baking soda, salt, egg, canola oil, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, whisk the flour, baking soda, and salt until well blended.
2
Add the egg, oil, and buttermilk and whisk only until no dry flour is visible; the batter should be lumpy.
3
Heat a griddle over medium heat until a sprinkle of water sizzles gently across the surface.
4
Lightly oil the surface and drop the batter by generous tablespoons about 2 inches apart onto the griddle.
5
Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry.
6
Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden.
7
Serve immediately on warmed plates with syrup or jam.
840
kcal
Calories
53
g
Fat
77
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 12 ounces unbleached all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon table salt, 1 large egg, and more.
Yes, Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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