Combine dry ingredients in a medium bowl.
Combine egg, buttermilk and oil in a small bowl or glass measuring cup and add all at once to the dry ingredients. Stir just until moistened. Batter may be slightly lumpy.
Cook on a hot griddle until lightly browned on each side.
For Hazelnut Pancakes add 1/4 pound chopped hazelnuts, 1/4 teaspoon nutmeg, 1/4 teaspoon almond extract and 1 teaspoon vanilla.