What could be better on a Sunday morning, than Buttermilk Pancakes with fresh fruit, sausages and your favourite syrup?
These moist and fluffy Buttermilk Pancakes are made from scratch, with basic ingredients from your pantry. They take no longer to prepare than frozen pancakes or premixed pancake batter but are far superior in flavour.
A nice variation is to sprinkle some fresh blueberries on to the pancakes before you turn them to cook the other side.
Buttermilk Pancakes
Print recipeIngredients
- 1 egg
- 1 cup buttermilk or sour milk (To make sour milk add 2 tsp vinegar to 1 cup of milk)
- 2 Tbsp vegetable oil
- 1 Tbsp white sugar
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1 cup all purpose flour
Directions
| Beat egg; add remaining ingredients in order listed and beat with rotary beater or whisk until smooth. | |
| Let the batter sit (covered) for 10 - 20 minutes to allow the starch in the flour to swell and soften, giving you a lighter batter. | |
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Pour batter into a pitcher or measuring cup. If the batter seems a little thick, you can add a little more buttermilk (or regular milk if you have have used sour milk instead). Pour the pancakes onto a hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  | |
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Bake other side until golden brown. Makes 20 - 24 medium sized pancakes  | |
| Variation - Blueberry Buttermilk Pancakes | |
| To make Blueberry Buttermilk Pancakes, drop a few blueberries onto to top of the poured pancakes before you turn them. This ensures an even number of berries per pancake and prevents them from being crushed in the batter. | |