Mix all ingredients in medium mixing bowl. Dispense batter 1/4 cup at a time onto hot, oiled griddle or skillet. When pancakes begin to set and bubbles appear on the surface, flip the pancakes and continue to cook until cooked through.
For a tasty variation, add 1 teaspoon of ground ginger and 1/2 teaspoon ground cloves to the batter for a gingerbread flavor.
*If you do not keep buttermilk on hand, you can make a substitute by placing 2 tablespoons of vinegar in a two cup measure then add regular milk. Stir and let the milk-vinegar mixture sit for 5 minutes before adding it to the recipe.
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