Fluffy Buttermilk Pancakes Via Realmomkitchen.Com

1. 1

   Mix dry ingredients together in medium bowl.

2. 2

   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).

3. 3

   Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.

4. 4

   Lightly coat skillet with oil. Heat to medium low.

5. 5

   Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.

6. 6

   Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.

7. 7

   Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.

8. 8

   Serve warm with maple syrup and butter.

* Per serving · 4 servings · Values may vary.