Buttermilk Pancakes


2 cups all-purpose flour
3 tablespoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted, plus extra for cooking
2 large eggs
2 cups buttermilk
1/2 cup milk
Garnish: maple syrup or Whipped Maple Mascarpone


In a large bowl, whisk dry ingredients together. In a separate bowl, whisk melted butter with eggs until blended, then whisk in buttermilk and milk. Add wet ingredients to dry ingredients, then stir until just blended. Let batter rest 8 to 10 minutes.

Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, about ½ cup at a time. Cook 2 to 3 minutes on one side, until bubbles begin to appear on the surface. Flip pancakes and cook 2 minutes longer, or until browned. Repeat with remaining batter. Serve with warm maple syrup and, if desired, Whipped Maple Mascarpone.


about 20 pancakes

Preparation Time

20 Minutes

Total Time

20 Minutes

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