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Recipe for Buttermilk Pancakes | Almanac.com

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Buttermilk Pancakes

Photo Credit
Stockbyte/Thinkstock
Yield
Makes 14 4-inch pancakes.
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
The Country Innkeepers' Cookbook

Buttermilk Pancakes
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Forget about boring, bland pancake mixes. This buttermilk pancake recipe is extra-special for the homemade pancake lover in your family. Very light and fluffy, these pancakes will melt in your mouth. 

If you want to overwhelm your guests at breakfast with generosity, just casually ask them: “What kind of pancakes would you like? Buttermilk? Banana? Apple? Blueberry? Chocolate Chip?”

For Apple Pancakes, add to the batter before baking 1-1/2 cups grated apple, 1 tablespoon lemon juice, and 1 tablespoon sugar.

For Banana Pancakes, add 1 cup mashed ripe bananas, 1 tablespoon lemon juice and 1 tablespoon sugar.

For Blueberry Pancakes, add 1 tablespoon sugar and fold in 1 cup fresh blueberries.

For Chocolate Chip Pancakes, fold in 1 cup chocolate chips.

Ingredients
2 eggs
1-1/2 cups buttermilk*
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions

In a large bowl, combine the dry ingredients (flour, sugar, baking power, baking soda, salt). In a separate bowl, beat the eggs and then beat together the eggs, buttermilk, and melted butter. 

(Ideally, if you have time, let your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature for a fluffier pancake. At minimum, make sure that the butter has cooled somewhat or you’ll have lumpy pancake batter from “cooking” the eggs.)

Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or shallow frying pan over medium high heat. To test readiness, flick a bead of water and it should sizzle.

Then mix the wet ingredients into the bowl with the dry ingredients with a wooden spoon until it’s just blended together. Do not over overmix! There should be small lumps of flour in the mix.

Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. 

Pour batter from a large spoon. Turn the pancakes when puffed and full of bubbles. Bake the other side until golden brown.

*Note: Buttermilk can be made for this recipe by by adding 1-1/2 tablespoons of white vinegar or fresh lemon juice to the milk. Place the vinegar or lemon juice in a glass measuring cup, then add enough milk to make 1-1/2 cups total liquid. Stir to combine and let stand for 5 to 10 minutes (the mixture will begin to curdle).

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Comments

elysummers (not verified)

1 year ago

I don't know why but they didn't want to cook, not even brown. idk. It was a fight.

Rosie Foshee (not verified)

1 year 8 months ago

When I look for recipes on the internet, they are what I refer to as recipes of the day. In other words, my Mom and Pop's Mom's recipes are the good old days, of days gone by, the best of recipes. I was looking at your Buttermilk Pancake recipes, and the apple tree, the banana plant, these make the best pancakes or waffles. I will stay with the Old Farmer's Almanac for the best of cooking from our kitchen. You can add a little vinegar to your milk, if you don't have buttermilk. Apple cider vinegar is my favorite vinegar for adding to cooking. I make buttermilk biscuits with ACV in our milk, and add a taste of sugar, and I use butter instead of shortening or oils.

Barrie (not verified)

2 years 10 months ago

My husband makes these for the two of us. We freeze the left overs two to a freezer bag. Pop in the toaster for a second breakfast another day.

rukmani (not verified)

2 years 10 months ago

Lovely, very tasty and soft.

LadyD (not verified)

3 years 11 months ago

My only problem with this recipe is the quantity of batter this makes - about enough to feed a crowd of 7. My husband and I are alone, so we can cut this recipe in half and still have twice as much batter as we need...