The Best Buttermilk Pancakes
User Reviews
5
The Best Buttermilk Pancakes
Description
The Best Buttermilk Pancakes assemble familiar ingredients—flour, sugar, baking powder, baking soda, salt, eggs, and buttermilk—into a batter mixed just until combined, resulting in lumps that help keep pancakes light. Melted butter adds richness.
Cooking on a well-heated cast iron or electric griddle ensures even browning and fluffy texture. Vegetable oil or butter greases the griddle for a slight crust. The pancakes turn golden brown at the edges when done, with an interior that remains tender.
This recipe is versatile; for thicker pancakes, use the scoop and level flour measuring method, or for thinner ones, spoon and level the flour. Adding fresh blueberries or using different syrups can customize servings.
Real buttermilk is recommended for authentic tang and texture, rather than substitutes. Toppings like maple syrup, fruit preserves, or homemade syrups complement the warm pancakes.
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 egg large
- 2 1/2 cups buttermilk
- 4 Tbsp unsalted butter diced into 1 Tbsp pieces and melted
- vegetable oil or butter, for griddle
- maple syrup for serving
Instructions
- If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes).
- If using an electric griddle to cook pancakes preheat it to 375 degrees.
- If using non-stick skillets you'll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
- In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that's fine).
- Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don't over-mix or pancakes won't be fluffy).
- Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle.
- Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.
Notes
- Measure flour with scoop and level for thicker pancakes; spoon and level for thinner ones.
- Use real buttermilk to maintain authentic flavor and texture; avoid substitutes here.
- Try adding fresh blueberries by dotting them onto the batter after ladling onto the griddle before flipping.
- Maple syrup and homemade fruit syrups like blueberry or strawberry pair well as toppings.
User Reviews
Overall Rating
5
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