Buttermilk Pancakes

Recipe for Buttermilk Pancakes
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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 ½ 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 1-½ 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 1-½ cups total liquid. Stir to combine and let stand for 5 to 10 minutes (the mixture will begin to curdle).

Yield: 

Makes 14 4-inch pancakes.

Reader Comments

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Buttermilk pancakes quantity

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.

Banana pancakes

Lovely, very tasty and soft.

Pancakes for a Crowd

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...

butter milk

can't find this in any stores around hear, people look at me like I'm from outer space.

buttermilk pancakes

should be near the regular milk, but it's one word - buttermilk - all kinds of brands

ButtermilkPancakes

Refrigerated buttermilk has to be used up pretty quickly -- there is a powdered buttermilk that has a long shelf life and works well for these. It can be found in the baking aisle. It's good for marinating chicken cutlets too, yummy.

Buttermilk

I tend to make buttermilk pancakes and bran muffins in the same day since the container of buttermilk doesn't keep long in the fridge. This way I use the whole container up.

Buttermilk Substitute

If you can't find buttermilk in your local grocery, you can make it at home yourself.
How to Make Buttermilk With Vinegar
Measure 1 tbsp. of white vinegar into a 1-cup measuring cup.
Fill the measuring cup with regular whole or skim milk.
Stir gently to distribute the vinegar throughout the milk.
Let the mixture sit for five minutes so that the milk begins to coagulate slightly.

substute

if you don't have vinegar lemon juice also

Pancake recipie

Love the recipie Make pancakes often :)

Buttermilk Pancakes

I Have been looking a long time for a good Buttermlk Recipe that tast great These are Awesome

This is very close to my

This is very close to my mom's recipe. She cooked them in the big iron fry pan. Dad loved Buttermilk pancakes.

theses pan cakes are

theses pan cakes are great!!!!! AAA1