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Buttermilk Pancakes are fluffy, classic pancakes perfect for any breakfast or brunch.  Don’t have buttermilk on hand? We include a couple of workarounds in case you don’t have regular milk too!

How to Make a Buttermilk Substitute with Milk and Lemon Juice or Vinegar: You can make it using regular milk and add 1 tablespoon of either lemon juice or white vinegar per 1 cup of milk and let stand for 5 minutes.

I make this nearly every week or weekend for my family. This is one recipe that every member of my family LOVES.

yield: 12 PANKCAKES prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES


– all-purpose flour – granulated sugar – baking powder – baking soda – kosher salt – slightly beaten – buttermilk  – Canola cooking oil

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, stir together egg, buttermilk, and oil. Add egg mixture to dry mixed ingredients.

Using a 1/4 cup measure, scoop the batter onto a heated, lightly greased, non-stick, large skillet, cook over medium heat for 1-2 minutes, on each side or until desired browning is achieved.

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