1 cup sifted flour
1 Tbsp sugar
½ tsp salt
½ tsp baking soda
1 egg
1 cup buttermilk, more if desired
2 Tbsp butter, melted


Preheat a lightly-oiled griddle or fry pan. In a large bowl, sift and measure flour. Sift again with sugar, salt, and baking soda. In a medium bowl, beat egg and blend in buttermilk.

Add dry ingredients, beating just until smooth. Blend in melted butter. Do not overmix, or pancakes will be flat and rubbery. Add more buttermilk for thinner cakes. I like to use about 1½ cups. Cook on lightly-oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break and edges begin to dry. Serve immediately. Makes 14–16 three-inch pancakes.

This recipe is adapted from a recipe that used to appear on cartons of Kemps® Buttermilk. It is simple, but makes delicious pancakes and can easily be adapted to include blueberries, chocolate chips, or other ingredients.