Recipe By LEEMA
Rating
Published Jun 19th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 to 5 servings Calories 360

These are very delicious pancakes and my family loves them.

Recipe Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 egg
  • 1 ¼ cups buttermilk
  • ¼ cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup vegetable oil

Cooking Directions

  1. 1 Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
  2. 2 Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

Nutrition Facts

  • Calories 360
  • Carbohydrate 46.3 g
  • Cholesterol 49.6 mg
  • Fat 15.9 g
  • Fiber 1.1 g
  • Protein 8.1 g
  • Saturated Fat 3 g
  • Sodium 503.2 mg
  • Sugar 16.4 g

Reviews

  1. NOT REAL PANCAKES. I am sorry to have to do this but I can't give these a great review. I tried them to make and freeze as a quick to-go snack though I was confused about the mixing method - THE BLENDER?? Doesn't this go against traditional pancake 'mix until just barely combined' reasoning? OKAY - Read more ...
  2. Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.
  3. I made these for breakfast this morning and we really enjoyed the sweet, light texture. My only change would be to add a pinch of salt. I'll be saving this one in my recipe box and definitely make these again.
  4. Be sure to double this recipe. I have three teenage children and could put both batches away in a heart beat. I served with fresh blueberry sauce but my son used real Canadian Maple Syrup. Either way I will make again.
  5. These pancakes are good but the recipe calls for to much sugar. Next time I will halve the sugar. I used a 50 percent all purpose flour to 50 percent buckwheat flour.
  6. Excellent! I used a mixer b/c I don't have a blender and they were still light and fluffy. Be careful when cooking, they burn easily. Cook on medium heat.
  7. My family loved, loved, loved, this recipe! We just finished eating a batch of these yummy pancakes! They are so light and fluffy! I didn't have any buttermilk, so I added 2 tbs. of vinegar to regular milk. It helped give it that delicious buttermilk flavor. I also added an extra 1/4 cup of flour. - Read more ...
  8. Perfect! Very light fluffy and flavorful. These melt in your mouth and taste so good with peaches butter and cool whip. This recipe was just what I was searching for. I have tried other highly rated recipes on the site but they just don't compare to this one. Yummy! My child even compared them to - Read more ...
  9. I LOVE this recipe!!! Even my little picky eaters did! My kids even wanted thirds (which is UNHEARD of!). Thanks for the recipe! This will be my normal pancake recipe. I did try and like the Buttermilk pancakes II but these are so easy! Thanks again!
  10. These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really - Read more ...
RedCipes