Photo: John Autry; Styling: Lindsey Ellis Beatty
Yield
3 servings (serving size: 4 pancakes)

How to Make It

Step 1

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

Step 2

Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

Step 3

Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Ratings & Reviews

Great with a few adjustments

thenewnichol
June 22, 2016
I had to tweak the recipe a bit, based on what I had on hand. I used 4 oz Greek yogurt and 4 oz milk, instead of buttermilk. I also added 1 tsp vanilla and doubled the cinnamon. The biggest change I made, though, was to combine all of the ingredients except the baking powder and baking soda the night before, and leave it covered in my fridge overnight. All I had to do in the morning was add the riding agents and cook them up. My kids liked them so much, I whipped up a second batch, and we definitely preferred the texture of the ones that soaked overnight. I also used flavored Greek yogurt in the second batch, as I was out of plain, and it made the color kind of odd. They tasted good, but the color was more appealing on the "plain" batch. Last hint: I used a portion scoop to put the battery in the pan. Not sure what size # it is, but it held about 3/4 oz, or 4-5 tsp. Made perfect little 2-1/2" pancakes, and exactly 12 per batch. This recipe is a keeper!

Yum!!

Laurence0888
August 29, 2015
followed other suggestions--used almond milk, maybe 2T extra flour, regular oats.  i use olive oil instead of melted butter in most recipes,  works fine and easier.    sautéed an apple in butter with brown sugar and cinnamon for top, with pecans.   this was a keeper !!!!!!   if you're not serving with a topping, you might want a bit more sugar in the mix.   a nice change from regular pancakes.  

So good!

RuthieJ
March 29, 2015
I loved these. They came out tasty and fluffy. I had to add more flour though. Will definitely make again, maybe add blueberries next time.

Very good!

lisafrankers
March 19, 2015
I followed the recipe and thought they were very tasty.  I topped them with strawberries and didn't find them dry.  Next time I make them I think I'll add a dash of vanilla. I prepared the dry ingredients ahead to save time in the morning.

daneanp's Review

wgcorbett
October 02, 2014
We thought these were just ok. I added blueberries and a little bit of vanilla to the batter. But we have much better CL pancake recipes so we'll stick with those.

Amy2322's Review

Jessie20
June 09, 2014
These are good. I did make some changes just to tailor to what we like. Used 1/2 wheat and 1/2 white flour. Doubled cinnamon. Completely omitted the butter and sugar. Added 1/2 cup slivered almonds to the batter. Topped with 1/2c strawberries and 1.5T lite syrup warmed. I found they need the topping. But are really good like this. Definitely keeping this recipe and putting in our regular rotation.

Laurence0888's Review

RBN1122
May 07, 2014
N/A

KKSchell's Review

ElizabethinMN
March 01, 2014
These were quite good. I make mine a little different, increasing the cinnamon to a half teaspoon and decreasing the sugar slightly, and adding a quarter cup of chopped walnuts. My children love them.

MattieBlaine86's Review

bellymama
October 16, 2013
This are SO easy and yummy! They are very filling. Our two 4 year old girls loved them!

MissscarletSC's Review

katerina
September 09, 2013
Wow! great pancakes. My spouse and I were both very happy with this recipe. I did put a few pecans in the pancakes and chopped up a peach for the topping. Looking forward to making them again.