Yield
9 (4-inch) pancakes (serving size: 1 pancake)

To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.

Step 2

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Ratings & Reviews

brendaprowse's Review

Hong Kong Chef
February 16, 2014
There is no buttermilk in Paris. Alas I had to substitute crème fraîche of which there is always plenty! I know I could have used yogurt or added lemon to regular milk but crème fraîche made these pancakes exquisite treats! We will walk many miles to compensate for the extra calories. Even with all the marvelous pastry treats in Paris my husband begs for these pancakes on a Sunday morning. A little fresh grated nutmeg makes a nice addition to the recipe too.

NutsinNormal's Review

LauraSH
September 26, 2009
I've never had a lot of luck with pancakes, but these were just wonderful-- nothing fancy, but a great basic pancake. I added vinegar to soy milk to substitute for the buttermilk, which worked out fine. Served with local maple syrup and an egg on top!

pam0131's Review

momofaprincess
March 03, 2013
I added 1/2 teaspoon of pumpkin pie spice and 2 tablespoons Splenda to the dry mixture instead of sugar. Also added a slivered Granny Smith apple and 1/2 cup of chopped pecans, and 1 tablespoon of Key Lime juice to liquid ingredients. I also used Canola oil instead of vegetable. Delicious!

AmyCHarmeling's Review

dezireme2
July 18, 2009
These pancakes are light, fluffy and delicious. I used whole milk instead of butter milk and they were still great. My go-to pancake recipe from now on!

LauraSH's Review

NutsinNormal
February 18, 2009
I was looking for a recipe to use my leftover whey after making yogurt cheese. This was wonderful, I used the whey in place of the buttermilk. They were light and had a great flavor and texture. (And no waste)

flowerpot916's Review

jcook6674
May 29, 2012
Hands down, this IS the best buttermilk pancake recipe. I have been making these for years. I always double the recipe.

hollyberry1981's Review

Emalani
July 04, 2014
Excellent! These are super fluffy! I agree with another reviewer: these are not nearly as bad for you (from a caloric standpoint) as some others. Try them if you can. Super yummy!

stellacorona's Review

Koekie
July 22, 2013
these are very good, my family loves! i make as directed, then add 1/4c mini semi-sweet chocolate chips.

keroppi's Review

daradoby
March 04, 2010
Yummy. I will definitely make this recipe again. I used whole wheat pastry flour and egg substitute and sprinkled with frozen huckleberries after pouring them into the pan. They were the lightest, fluffiest pancakes I’ve ever made. I agree with other reviewers that 1 pancake is not enough, but I usually allow myself about 300 calories for breakfast. That is 3 pancakes and is a perfect serving for me.

jcook6674's Review

medwyer
June 10, 2014
I had purchased some buttermilk I needed to use before it went bad and came across this recipe... SUPERB!!! Very easy to make and not too much time required for a weekday morning rushing kids, hubby & self out the door. They were very light and fluffy. Will definitely be my go-to recipe for pancakes from now on... and I'm going to try some of the suggested add-ons/ substitutions, too!