Buttermilk Pancakes

We love breakfast food at our house so I like to have an assortment of different recipes on hand at all times for those mornings or nights when we need something full of carbs and sugar :)
This is BY FAR the best buttermilk pancake recipe I have ever had. I tend to like buttermilk pancakes better then plain ol' pancakes because you get that different flavor from the milk, which shakes things up a bit.
What I like to do with these is make a triple batch and store them in our freezer for quick breakfasts for my kids. 
These babies go AMAZINGLY well with Buttermilk Syrup. Which is great because you can use up your extra buttermilk making this.


coconut oil
1 cup flour
1 TBSP sugar
1/2 tsp. sea salt
1 tsp baking soda
1 egg
1 cup buttermilk
1 TBSP oil (I like to use melted coconut oil)

1. Heat griddle pan to medium heat.
2. Smear a good dollop of coconut oil on griddle to prevent sticking.
3. Mix flour, sugar, salt, baking soda, egg, buttermilk, and oil in a medium bowl.
4. Drop 1/3 cup of batter onto hot griddle. When batter begins to have bubbles on the top of pancake and has become golden brown on the bottom, it's time to flip.
5. When both sides are nice and golden, remove and enjoy!

**Randi's Side Notes**
~ FYI the batter is really thick.
~ To make this freezer friendly I just make these ahead of time, and double or triple the batch. Once cooled I layer wax paper in between them and store them in a ziplock bag in the freezer. Pull out as many as needed and reheat in the microwave or in toaster oven.
~ This recipe makes roughly 6 pancakes.