Buttermilk Pancakes
Easy
Cheap
Thick warm wonderful pancakes from scratch. Nothing better.
Prep
Cook
| Category: | Breakfast |
| Seasons | All |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Ingredients List
| 1 cup flour |
| 1 teaspoon baking powder |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 5 tablespoons sugar |
| 1 large egg, lightly beaten |
| 1 cup buttermilk (or half milk and half buttermilk) |
| 3 tablespoons unsalted butter (plus extra butter for greasing the pan) |
Buttermilk Pancakes Directions
- In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar.
- In a separate bowl whisk together the egg, buttermilk, and melted butter.
- Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)
- Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C).
- Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)
- Using a small ladle or scoop, pour about 1/3 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
- Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
- Serve immediately with butter and maple syrup or your favorite jam.
Recipe notes
The pancake batter can be covered and stored in the refrigerator for up to 24 hours.
I do not recommend doubling this recipe. They don't turn out the same. Just make multiple batches instead.
