Buttermilk Pancakes

Oxmoor House
eighteen 4-inch pancakes


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1 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs, beaten
1/4 cup butter or margarine, melted


Combine flour, sugar, baking powder, soda, and salt in a medium mixing bowl. Combine buttermilk and eggs; slowly stir into dry ingredients. Add butter, mixing lightly. (Batter will be lumpy. )

For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and cook until bottom sides are browned. Serve immediately.

Created date

February 2010