Follow these steps for perfect results
Cooking Oil
Divided
All-purpose Flour
Baking Soda
Baking Powder
Salt
Sugar
Buttermilk
Egg
Beaten
Preheat a frying pan or griddle on medium heat with 2 tablespoons of cooking oil.
In a large bowl, combine flour, baking soda, baking powder, salt, and sugar.
Add buttermilk, beaten egg, and remaining 1 tablespoon of cooking oil to the dry ingredients.
Stir until just combined; some lumps are okay.
Ladle about 1/4 cup portions of batter onto the hot griddle.
Cook until 5-10 bubbles appear on the surface of the pancake.
Flip and cook for about 1 minute on the other side until golden brown.
Remove from pan and repeat with remaining batter.
Serve immediately.
Expert advice for the best results
For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
Serve with your favorite toppings like syrup, fruit, or whipped cream.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes high on a plate and top with desired toppings.
Serve with maple syrup and fresh berries.
Pair with a robust roast.
Discover the story behind this recipe
Common breakfast staple.
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