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- 1 cup(s) all-purpose flour
- 1 cup(s) white whole wheat flour
- 1/4 cup(s) sugar
- 1 1/2 teaspoon(s) baking powder *
- 1/2 teaspoon(s) baking soda *
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) buttermilk
- 2 whole(s) large eggs
- 2 tablespoon(s) canola oil divided
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl, and make a well in the center of the mixture. Combine buttermilk, eggs, and 1 tablespoon canola oil in another bowl; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter on a hot griddle lightly coated with some of remaining oil. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook another 2-3 minutes or until done. Continue with remaining batter and oil.
- * May increase by 1/2 teaspoon at lower altitudes
- Banana Variation: replace sugar with honey and add to liquid ingredients as well as 1 teaspoon vanilla extract and 1 cup mashed banana. To dry ingredients, add 1 teaspoon ground cinnamon. Continue with recipe as directed.
- Blueberry Variation: replace half of buttermilk with orange juice and add 1 teaspoon grated orange rind to liquid ingredients. Add a heaping tablespoon of blueberries to each pancake when cooking. Continue with recipe as directed.
This recipe is a personal recipe added by mlb626 and has not been tested or endorsed by MyRecipes.
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Buttermilk Pancakes Recipe at a Glance
- COURSE: Breakfast/Brunch