Ingredients:
2 cups all purpose flour
2½ tsps baking powder
1 tsp baking soda
¾ tsp salt
2 Tbsp sugar
2 large eggs
¼ cup oil
2 cups buttermilk*
*For “mock buttermilk”, use 1¾ cups milk + ¼ cup lemon juice; stir and allow to sit for 5 minutes or until thickened.
Instructions:
- Combine dry ingredients.
- Combine wet ingredients.
- Pour wet ingredients into dry, and mix well. There will be some lumps, but try to break up any big ones.
- Preheat pan (lightly greased or buttered) or nonstick griddle over medium heat.
- Pour batter onto griddle by scoops (¼-⅓ works well). Once bubbles on the top form and pop, and the edges look cooked, flip over for another minute or until golden on both sides.
- Keep cooked pancakes warm by placing a towel over while cooking the remaining batter.
NOTE: you can easily use this as a basic pancake recipe and add fruit, nuts, chocolate chips, or our favorite: pumpkin puree and pumpkin pie spice. Yum!
Allergen-friendly Subs:
Flour: sub your favorite gluten free all purpose flour blend. We like both King Arthur and Montana.
Eggs, per egg:
- Flegg (Flax Egg) 1 Tbsp flax meal + 2 Tbsp water; mix and allow to sit for 5 minutes.
- Our favorite Egg Substitute Recipe works brilliantly here!
Milk: substitute your favorite milk alternative—we love Oatly Super Basic oat milk, with minimal ingredients! Note: depending on your milk substitute, making mock buttermilk with it may or may not thicken the milk, but the acid in the lemon juice WILL react with the rising agents to give the same fluffy effect.
