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Buttermilk Pancakes

(Hear all about them at 00:27)


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups buttermilk
  • 3 tablespoons vegetable oil
  • 1 cup chopped pecans, toasted (optional)



Stir together first 5 ingredients in a large bowl; make a well in center of mixture. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Add pecans, if desired. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with butter, warm maple syrup, and fresh berries. Yield: 9 (4-inch) pancakes.

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Molly Gillam
Molly Gillam
4 years ago

Jodi, I use buttermilk in several of my recipes but I have never bought real butter milk. I pour a little lemon juice in my measuring cup and fill the rest with the required amount of milk and in just a few seconds it turns to buttermilk. It works great!

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