Buttermilk Pancakes

Servings 4 people


  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ cup cornmeal
  • ¼ cup quick-cooking rolled oats
  • 2 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cups buttermilk
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 tablespoon oil for coating skillet
  • maple syrup


  • In a large bowl, combine the first 8 ingredients (the all-purpose flour through salt).
  • In another bowl, beat together the buttermilk, oil, vanilla and egg. Add egg mixture all at once to flour mixture, stirring just enough to make a creamy batter with some lumps.
  • In a large skillet, heat oil over medium-high heat. Pour about 1/4 cup batter into the hot skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter.
  • Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to the second side when pancakes have bubbly surfaces and edges are slightly dry.
  • If desired, serve with warm maple syrup.
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