Pour about 1/4 cup of batter onto the griddle or pan for each pancake. Cook for about 2-4 minutes until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2-3 minutes until both sides are golden brown.
*If you don't have buttermilk on hand, add 1 tablespoon of distilled vinegar to a liquid measuring cup. Then fill with milk to the 1 cup measuring line and leave to site for 5-10 minutes to let the milk sour.
**Recipe will make about 10-12 pancakes, or enough for 3-4 people.