Prep time: 15–20 min.
Yield: 8-9 pancakes
Buttermilk Pancakes (See Below for Triple Berry and Chocolate Chip pancakes).
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 1/3 cup buttermilk
- 1-2 tablespoons butter
- Mix dry ingredients in a medium sized bowl, then add egg and buttermilk. If using a buttermilk substitute you may need to adjust the amount you add. I find using lemon juice and milk will make the pancakes taste like lemon so I highly suggest using real buttermilk. Stir the batter until it is smooth and silky, then transfer to a glass measuring cup with a pour spout.
- Preheat a nonstick skillet and the butter over medium heat for 5-10 minutes or until the butter starts to sizzle and brown slightly, turn heat down to med-low then pour 1/3 to 1/2 cup of batter onto the preheated skillet creating a circular disk (or whatever shape you wish if you are feeling creative). Allow the pancakes to cook for a minute or two until the bottom is golden and bubbles begin to appear on the top. Flip the pancakes and cook for another minute or so until both sides are golden.
- Serve the pancakes with your favorite toppings and Enjoy!
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When we were kids and spending the night at my Amish grandmother’s house, she made these chocolate chip pancakes for us. I was so happy to find this recipe in her recipe collection because those pancakes were so Amazing! To make Chocolate chip pancakes, fold 3/4 to 1 cup chocolate chips or mini morsels into the batter, then cook the pancakes on a preheated skillet following the above directions.
These Triple Berry Pancakes are probably my favorite but it’s a hard decision because I really love the chocolate chip pancakes too! To see the recipe for the Triple Berry Pancakes click the link, Triple Berry Pancakes.