How to make perfect buttermilk pancakes from scratch! Light, fluffy and delicious pancakes that are just as good if not better than you would get at the local diner or pancake house!
What you’ll need:
1-1/2 cups flour
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk**
1 egg
1/2 cup water
2 Tbsp vegetable oil
In a large bowl, combine first 5 ingredients. Set aside. In a separate bowl, combine the buttermilk, egg, water and oil. Mix well and add to dry ingredients. Stir just until wet and dry ingredients are incorporated. Some lumps should remain. Let sit for 5-10 minutes before using.
On a griddle preheated over medium heat (or electric griddle set to 350*), lightly spray with non-stick cooking spray. Pour 1/2 cup of batter in center and let cook until bubbles form on the top and pop and the edges turn dull. Flip and cook for another 1.5-2 minutes. Continue with remaining batter. Makes 6 (6″) pancakes. Enjoy!
**for this recipe, I prefer to make my own buttermilk. To 1 cup regular 2% milk, add 1 Tbsp white vinegar and stir to mix. The vinegar does not curdle the milk or make cheese so it’s fine.
