Buttermilk Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 120 g (1 cup) flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 250 ml (1 cup) buttermilk
  • 1 large egg, beaten
  • 3 tablespoons neutral vegetable oil (canola/rapeseed, sunflower, vegetable)
  • Additional neutral oil for cooking the pancakes
  1. Heat a large non-stick pan on medium-high heat.
  2. While you wait for the pan to get warm, add all ingredients to a large bowl.Stir to combine, and set aside.
  3. Test the pan to see if it is hot enough. When water sprinkled on the pan sizzles quickly, the pan is ready.
  4. Add a teaspoon of oil to the pan to help prevent the pancakes from sticking.
  5. Spoon about 75 ml (1/3 cup) of the pancake batter into the pan and smooth it out a bit to form a circle. Allow the pancake to cook until bubbles begin to show in the raw dough, then flip it over. Cook on the second since for 2-3 minutes, or until golden brown.
  6. Repeat the cooking process until all of the pancake batter has been used.
  7. Served topped with butter, fresh fruit, maple syrup or another topping of your choice.
Recipe by Thanks For The Food at https://thanksforthefood.com/buttermilk-pancakes/