The Lightest, Decadent Buttermilk Pancakes

I think everyone loves pancakes and this one will give you the fluffiest pancakes you have had.

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 1 3/4 cups buttermilk
  • 1 egg
  • 2 tbsp. melted butter
  • 2 tsp. vanilla (no mistake here)
  • 1 tbsp. Crisco oil

Preheat oven to 250 degrees.

In a large bowl, whisk together all the dry ingredients. In a smaller bowl whisk together the buttermilk, egg, butter and vanilla. Pour over the dry ingredients and whisk until combined but still lumpy.

Heat a large fry pan over medium high heat. Lightly brush with some of the oil. Now using a 1/4 cup, pour the batter into the pan, spread slightly to form pancake shapes.

Cook until bubbles appear on the top, flip and cook until bottoms are golden brown. To keep these warm while finishing cooking, transfer to a cookie sheet (parchment paper lined) and keep warm in a 250 degree oven.

Add butter, syrup, any fruit or nuts you wish, whipped cream, crème fraiche…the list is endless.


Yum! Maybe Don would like these for lunch?


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