Ingredients

• 1.25 cups buttermilk
• 0.25 cups vegetable oil
• 0.5 teaspoons vanilla extract
• 0.25 cups white sugar
• 1.25 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 dash salt
• 1 egg
• 1 teaspoon lemon juice
• 1 tablespoon butter , or as needed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar. Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
3. 3 Whisk egg and lemon juice together in a separate bowl; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
4. 4 Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
5. 5 Flip with spatula and brown the other side, about 2 more minutes.
6. 6 Enjoy!

Nutrition per serving