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Our Family’s Favorite Recipes

Our Sister’s Kitchen
Our Sister’s Kitchen

Our Family’s Favorite Recipes

March 15, 2023

Buttermilk Pancakes

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Buttermilk Pancakes

So light and tender, they melt in your mouth. Refrigerate or freeze batter in an airtight container for another day. I have made these since my kids were little. The book I got them from has no front or back cover. So I can’t tell you where it came from.
Print Recipe
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Breakfast
Servings 14 – 16 pancakes

Ingredients
  

  • 1 cup sifted flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 egg
  • 1 cup buttermilk more if desired
  • 2 tbsp butter melted

Instructions
 

  • Preheat a lightly oiled griddle or fry pan.
  • Sift and measure flour, sift again with sugar, salt and baking soda.
  • Beat egg in medium bowl. Blend in buttermilk.
  • Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup buttermilk for thinner pancakes.
  • Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately with syrup or sweetened whipped cream.

Notes

Variation:
Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream and additional blueberries.
Keyword Pancakes
Breakfast

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