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  • 2 cups Flour
  • 1/3 cup Sugar
  • 1-1/2 teaspoons Baking Soda
  • 1-1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1-1/2 cups Buttermilk* 
  • 1/3 cup Canola or Vegetable Oil
  • 2 Eggs
  • 1/2 Tablespoon Vinegar
  • 1 teaspoon Vanilla


  1. In a large bowl, mix together all the dry ingredients. In a separate bowl, whisk together all the wet ingredients. 
  2. Add the wet ingredients to the dry and stir until just mixed. There should be no dry clumps but the batter will be lumpy. 
  3. Heat a skillet or griddle to medium heat (I am able to set my griddle to 325°F). Make 5 inch round discs (about 1/3 cup per pancake) and cook in batches. 
  4. Cook the first side of the pancakes 5 minutes, or until golden and the top starts to look ‘bubbly’. Flip pancakes over and cook the second side about 2 minutes.
  5. Top with your favorite pancake topping and enjoy!


Servings: 4 (3 pancakes per)

Calories: 524

Fat: 21.8

Carbs: 70

Fiber: 1.7

Protein: 12.3