1Combine flour, baking powder, sugar, salt, and baking soda in a bowl; whisk.
2Combine flour, baking powder, sugar, salt, and baking soda in a bowl; whisk.
3Combine flour, baking powder, sugar, salt, and baking soda in a bowl; whisk.
4In a separate bowl, whisk together egg, buttermilk, and oil.
5In a separate bowl, whisk together egg, buttermilk, and oil.
6In a separate bowl, whisk together egg, buttermilk, and oil.
7Pour wet ingredients into dry ingredients; stir until just combined.
8Pour wet ingredients into dry ingredients; stir until just combined.
9Pour wet ingredients into dry ingredients; stir until just combined.
10Cover and refrigerate for 10 minutes.
11Cover and refrigerate for 10 minutes.
12Cover and refrigerate for 10 minutes.
13Heat griddle or skillet over medium-low heat; grease lightly.
14Heat griddle or skillet over medium-low heat; grease lightly.
15Heat griddle or skillet over medium-low heat; grease lightly.
16Pour batter onto hot surface in 4- or 5-inch circles.
17Pour batter onto hot surface in 4- or 5-inch circles.
18Pour batter onto hot surface in 4- or 5-inch circles.
19Cook until bubbles form and edges are dry, then flip.
20Cook until bubbles form and edges are dry, then flip.
21Cook until bubbles form and edges are dry, then flip.
22Cook until golden brown.
23Cook until golden brown.
24Cook until golden brown.
25Serve warm with syrup and desired toppings.
26Serve warm with syrup and desired toppings.
27Serve warm with syrup and desired toppings.
28Adjust quantity of buttermilk if needed
29Adjust quantity of buttermilk if needed
30Adjust quantity of buttermilk if needed
Ingredients
1.25 cups all-purpose flour
1.25 cups all-purpose flour
1.25 cups all-purpose flour
1.5 teaspoons baking powder
1.5 teaspoons baking powder
1.5 teaspoons baking powder
2.5 teaspoons sugar
2.5 teaspoons sugar
2.5 teaspoons sugar
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.5 teaspoon baking soda
1.5 cups buttermilk
1.5 cups buttermilk
1.5 cups buttermilk
2 to 4 tablespoons buttermilk, add if needed to thin the batter
2 to 4 tablespoons buttermilk, add if needed to thin the batter
2 to 4 tablespoons buttermilk, add if needed to thin the batter
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
0 vegetable oil, for greasing the pan
0 vegetable oil, for greasing the pan
0 vegetable oil, for greasing the pan
1 egg, lightly beaten
1 egg, lightly beaten
1 egg, lightly beaten
0 syrup
0 syrup
0 syrup
Equipment
large bowlsmall bowlwhiskspoonskillet or griddle
Tips
Don't overmix the batter; some lumps are okay.
If the batter is too thick, thin it with more buttermilk.
For easier flipping, spray your pancake turner with nonstick spray.
Keep finished pancakes warm under aluminum foil in a 200°F oven.
Consider using a non-stick pan to avoid greasing and achieve a better browning effect. The addition of oil or spray changes the texture of the pancakes, resulting in a crispy splotched surface, rather than a soft golden one. To improve flavor, use pure melted butter after cooking the pancake.