I’ve tried a lot of pancake recipes (including many frou-frou ones). But I always come back to the Better Homes and Gardens recipe which is just a solid American pancake recipe. However, their recipe is just too small of a yield, so my version is doubled and results in enough leftovers for another day or two after. If I have guests, I’ll typically make 50% more batter.
- Combine flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of mixture and set aside.
- Combine the egg, buttermilk, and oil; add egg mixture all at once to the flour mixture.
- Stir just until moistened (batter should be lumpy); add additional buttermilk to thin batter if necessary.
- Pour batter into frying pan for the size you desire. I aim for 6-8 inches across typically.
- Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Serve warm with butter and syrup.