Buttermilk pancakes

From Burden's Landing

Dry Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 tablespoon brown sugar, firmly packed
  • 2 tablespoons olive oil
  • 1 egg
  • 1¼ cups buttermilk


  1. Sift dry ingredients together in large mixing bowl.
  2. In another bowl, mix the wet ingredients well, in the order listed above.
  3. Combine the dry and wet ingredients and stir until the ingredients are just blended.
  4. Cook pancakes at medium/low heat, flipping when the surface appears bubbly.

Serves 6 people. Do a 1/3 portion for 2 people, 1/2 portion for 3, adjusting the liquid accordingly. (I use a whole egg for smaller portions, then decrease the buttermilk / yogurt + milk.)

If you don't have buttermilk, best to use yogurt. As last resort, you can use lemon juice and milk. See this piece for more on substitutes for buttermilk.