Ingredients
- 3 eggs
- 1 tablespoon brown sugar, packed
- 1 cup flour, unsifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- 2 tablespoons vegetable oil
Make it step by step
- Preheat griddle.
- Beat eggs with brown sugar until very light, about 2 minutes.
- Mix dry ingredients.
- Stir gently into beaten eggs.
- Add buttermilk and oil.
- Stir only until mixed. Batter will be lumpy.
- For each pancake, pour ¼ cup batter onto hot griddle.
- Cook until surface is covered with bubbles, turn, and cook other side until light brown.
- Cool on rack.
- Place pancakes in an airtight container with wax paper between layers or wrap singly in foil. Label and store in freezer.
- To reheat in toaster: remove from freezer and unwrap pancakes to be reheated.
- Set toaster on medium-low setting.
- Toast pancakes, twice if necessary, to heat through.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.