Make these quick and easy pancakes for breakfast or brunch. Made with buttermilk, the pancakes turn out light and fluffy. Serve with maple, blueberry, or apple cinnamon syrup.
2 large eggs
2 cups fresh buttermilk*
2 tablespoon vegetable oil
2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
In a medium mixing bowl using a whisk, beat eggs slightly. Whisk in the fresh buttermilk and vegetable oil.
In a separate large mixing bowl, sift together the flour, baking soda, and salt. Make a well in the flour and pour the buttermilk mixture into the flour mixture. Stir with a whisk until combined and most of the lumps are worked out. (Don't worry if there are a few lumps left.)
Preheat griddle. Lightly oil with vegetable oil or butter. Ladle pancake batter onto griddle and cook on the first side until small bubbles form on the surface of the pancake. Flip the pancake and cook until golden brown on both sides. Serve with butter and pancake syrups such as maple, blueberry, or apple cinnamon syrup.
Preparation Time: 10 minutes
Cook Time: 15 minutes
* If you don't have fresh buttermilk, you can use powdered buttermilk instead. Just use 2 cups of water and 8 tablespoons (1/2 cup) of powdered buttermilk (usually found in the baking isle) in place of the fresh buttermilk for this easy pancake recipe.
Amount per serving: unavailable
Recipe Courtesy Of
Breakfast and Brunch Recipes