Buttermilk Pancakes Recipe (Original Measurements)

Turn your kitchen into a pancake house with this delicious buttermilk pancake recipe.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk or sour milk
  • 2 tablespoons cooking oil

Instructions

  1. In a mixing bowl, stir together one cup all-purpose flour, one tablespoon sugar, one teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

  2. In another mixing bowl, combine one beaten egg, one cup buttermilk or sour milk, and two tablespoons cooking oil.

  3. Add the wet ingredients to the flour mixture all at once. Stir mixture just till blended but still slightly lumpy.

  4. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake.

  5. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.

  6. Makes 8 to 10 standard-size or 36 dollar-size pancakes.

Note

If the batter seems too thick, add additional buttermilk to thin it, if necessary.





Buttermilk Pancakes Recipe (Doubled)

Turn your kitchen into a pancake house with this delicious buttermilk pancake recipe.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 beaten eggs
  • 2 cups buttermilk or sour milk
  • 4 tablespoons cooking oil

Instructions

  1. In a mixing bowl, stir together two cups all-purpose flour, two tablespoons sugar, two teaspoons baking powder, one teaspoon baking soda, and 1/2 teaspoon salt.

  2. In another mixing bowl, combine two beaten eggs, two cups buttermilk or sour milk, and four tablespoons cooking oil.

  3. Add the wet ingredients to the flour mixture all at once. Stir mixture just till blended but still slightly lumpy.

  4. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake.

  5. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.

  6. Makes 16 to 20 standard-size or 72 dollar-size pancakes.

Note

If the batter seems too thick, add additional buttermilk to thin it, if necessary.