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Buttermilk Pancakes Recipe

User Rating 4.5 Star Rating (2 Reviews)

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Buttermilk Pancakes

Buttermilk Pancakes

Photo and Recipe by Diana Rattray
These buttermilk are pancakes and light and fluffy, and they're delicious with lots of butter and maple syrup. Make these buttermilk pancakes for your weekend family breakfast.
If you don't have buttermilk, just add 1 tablespoon of white vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let it stand for a few minutes before you use it in the pancake batter.
 

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 to 15 Pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 large eggs
  • 2 cups buttermilk *
  • 3 tablespoons melted butter

Preparation:

  • In a large bowl, combine the flour, baking powder, soda, salt, and sugar.
  • Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.
  • Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser.
  • Using a 1/4 to 1/3 cup measure, cook until you see bubbles over the top and the edges are somewhat dry looking. Flip over and brown the other side. Keep warm in a 175° oven if you are serving all at once. Serve with butter and syrup.
  • Makes about 10 to 15 4- to 5-inch buttermilk pancakes.

*Tip for making a buttermilk substitute: For each cup, add about 1 tablespoon of vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let stand for about 5 to 10 minutes before you use it in the pancake batter.

See Also

Index: Pancakes, Waffles, French Toast, Doughnuts, and Fritters

Top Picks: Pancakes, Waffles, and French Toast

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Great slightly modified, Member EmilyMarchadour

I whipped these up one sunny morning and didn't have any baking soda or baking powder, so I used self-raising flour instead of all purpose flour and they came out beautifully. (Also omitted the salt, which you don't need if using self-raising). The other things I modified were adding more sugar - about three tablespoons - and more buttermilk. The consistency of the original mixture is quite thick and if you're making these pancakes in an ordinary pan, I would recommend 2.5 cups of buttermilk. Overall, excellent recipe and once complete, they go well with honey and lemon!

18 out of 18 people found this helpful.

See all 2 reviews

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