• 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1½ teaspoons baking soda
  • 2 tablespoons sugar
  • 2 cups low-fat buttermilk
  • 2 large eggs
  • ¼ cup canola oil and 1 tablespoon canola oil (for cooking)

Nutrition Per Serving

Total Fat
Saturated Fat
Trans Fat
Dietary Fiber
217 cal
9 g
1 g
0 g
44 mg
330 mg
27 g
6 g
100 mg
182 mg
0.8 g
74 mg


  1. Warm up a skillet on medium heat.
  2. Combine dry ingredients in a large bowl. Add dry ingredients to buttermilk, oil and egg mixture. Use a whisk or spoon to blend the dry ingredients until they are completely moist.
  3. Use a tablespoon of canola oil to grease the skillet. Using a ⅓-cup measuring cup, scoop the pancake mixture on the skillet. Each pancake should spread to about 4 inches across. Leave about 2″ between the pancakes for easy flipping. Flip pancakes using a spatula—do this when the bubbles on the top of the pancakes have mostly disappeared. Allow the other side to brown until the center no longer appears wet.
  4. Move to serving dish.
  5. For a healthier twist, think of serving with fresh berries and a side of eggs.

Tip: Freeze leftover buttermilk pancakes and reheat for a quick breakfast.

Contributed by: Robin Russell, Celina, Texas.