Buttermilk Pancakes

Yield: Nine 4-inch pancakes

Prep Time: 10 min

Cook Time: 15 min

Buttermilk Pancakes


1 cup all-purpose flour
2 tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lowfat buttermilk
1 teaspoon vegetable or canola oil
1 large egg, lightly beaten


1. Combine flour and other dry ingredients in a large bowl. Make a well in the center of the mixture.

2. Combine buttermilk, egg and oil; pour into well and stir until smooth.

3. Spoon 1/4 cup batter onto a medium-heated nonstick griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges begin to brown. Cook for a minute or so more, until lightly browned on the other side too. Serve with warm maple syrup.

Source: RecipeGirl.com

5 Responses to “Buttermilk Pancakes”

  1. postedApr 21, 2009 2:26 PM

    Hi Lori,

    I love this recipe…especially in Germany where there is no Bisquick.


  2. postedApr 8, 2012 6:51 AM

    Made these this morning and they were delicious! So fluffy and light! I added a t. of vanilla for some added flavor and used coconut oil in place of vegetable oil. Great recipe!

  3. postedApr 5, 2015 11:20 AM

    Could you use olive oil?

    • postedApr 8, 2015 5:09 PM

      I’ve never ever tried olive oil in pancakes… I would think it would give them a weird flavor, but let me know if you try it!

  4. postedAug 6, 2016 4:14 AM
    Keisha E

    These are a family hit. I made them for Christmas and I am officially the breakfast sister. They taste amazing!! I added vanilla extract for taste.

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