Rating: 3 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

This breakfast favorite is quick and easy, not to mention super tasty. We prefer the hearty thickness of these pancakes. If you like yours thinner, add up to 2/3 cup additional milk to batter.

Mariana Vizzina, Hoover, Alabama
Recipe by Southern Living October 2006

Gallery

Credit: Van Chaplin; Styling: Rose Nguyen

Recipe Summary test

prep:
10 mins
cook:
6 mins
total:
16 mins
Yield:
Makes about 10 pancakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 8 ingredients until well combined.

    Advertisement
  • Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.

  • Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides. Serve immediately.

  • *1/2 cup fat-free milk and 1 1/2 tsp. lemon juice can be substituted for buttermilk. Let stand 10 minutes before whisking mixture with egg and oil.

  • Note: Mix up the dry ingredients to keep on hand for an even quicker breakfast meal. Store the mix in an airtight container up to 1 week.

  • Note: Nutritional analysis is per pancake.

Nutrition Facts

117 calories; calories from fat 48%; fat 6.3g; saturated fat 0.8g; mono fat 2.4g; poly fat 2.8g; protein 3.2g; carbohydrates 12.6g; fiber 0.8g; cholesterol 21.4mg; iron 0.9mg; sodium 87mg; calcium 53mg.
Advertisement