This is not a fancy recipe with lots of add-ins or unusual flavors. This is a basic pancake recipe. Everyone needs one, and this one is easy and turns out perfectly every time. Now, you can turn these buttermilk pancakes into just about any flavor by adding things in or spooning on toppings, but I’m going to be honest, I like them just as they are best – with butter and maple syrup of course.
The basic recipe is one I got from my ex-mother-in-law. For every cup of self-rising flour, mix in 1 cup of buttermilk, 1 egg, and two tablespoons of oil. How many it makes depends on how big you make them. I have modified the recipe a bit over the years, and have come up with one that gives you about 24 pancakes that are about 5 inches in diameter. Due to a little rounding, it ends up having a little less oil than the original recipe, but these are the measurements I always use when making pancakes for a family of four.
Please note that this recipe calls for self-rising flour. Many southern recipes call for self-rising flour, especially those that have been passed down verbally like this one. To convert all-purpose flour to self-rising flour, you will need to add 1 1/4 tsps. baking powder and 1/4 tsp. salt per cup of flour. So, in the recipe below, you would need to add 3 3/4 tsps. baking powder and 3/4 tsp. salt.
- 3 cups self-rising flour
- 3 cups buttermilk
- 3 eggs
- 1/3 cup oil (I use canola.)
- butter and maple syrup for serving
- Heat skillet.
- Combine all ingredients in a bowl of an electric mixer.
- Mix on medium until well combined.
- Using a ladle, pour out enough batter to make a five inch pancake. I the little flat skillet I use, I can make four at a time.
- When pancake gets bubbly on top and is sturdy enough to turn, turn it over with a spatula and cook on the other side until done.
- Repeat with remaining batter.
- Serve with butter and maple syrup.
This recipe was shared on In and Out of the Kitchen with Feeding Big.