Step 1

Preheat oven to 350°F. Grease three 7-inch springform cake pans (for giant pancakes) or six 4-inch springform cake pans (for personalized sized pancakes) with cooking oil spray.

Step 2

In a large bowl, add flour, sugar, baking powder and baking soda. Whisk until well combined. Add in buttermilk, eggs and oil. Whisk until only small lumps remain. Be careful not to over-mix the batter.

Step 3

Pour in 2 cups of batter for the 7-inch pan. Pour in 1 cup of batter for the 4-inch pan. Use a spatula to scrape down any leftover batter coating the measuring cup and add it into your pans so that the cake pans get the full 1 cup or 2 cups of batter. Bake 7-inch cakes for about 20 minutes and 4-inch cakes about 16 minutes or until cakes are done. Cakes are done when they start pulling away from sides, the surface is firm and a knife inserted comes out clean. Serve with syrup, fresh fruit, whipped cream, melted butter or other pancake toppings of your choice.