Buttermilk Pancakes

These pancakes have been a Saturday morning tradition at my house for as long as I can remember.  I love waking up, coming downstairs in my pajamas and finding my mom already flipping pancakes.  They’re simple to make and melt in your mouth.  You can serve them with maple syrup and raspberries, but I like to eat them like crepes by spreading nutella on one side and folding them over.



2 eggs

1 cup milk

2 tablespoons vegetable oil

3 tablespoons butter (melted)

1 1/4 cup flour

3 teaspoons baking powderDSC_0013

3 teaspoons sugar

1/2 teaspoon salt


Place a skillet on the stove over medium heat. Beat the eggs until light and fluffy, then add milk, oil and butter.  In a separate bowl, stir flour, baking powder, sugar and salt, then add this to the liquid ingredients and whisk.

Once the skillet has warmed up, pour about 1/4 cup of batter for each pancake.  They are ready to be flipped when they start to bubble.  This recipe yields about 20 pancakes.