- 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
- Warm up a skillet on medium heat.
- 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.
- 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.
- Move to serving dish.
- 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.