Buttermilk Pancakes

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

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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The Old Farmer's Editors

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Comments

Kimberly (not verified)

5 years 10 months ago

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.

Arniece (not verified)

5 years 10 months ago

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.

Barbara Wroten (not verified)

8 years 3 months ago

Love the recipie Make pancakes often :)

Linda Slagle (not verified)

8 years 9 months ago

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

Vee Abbott (not verified)

9 years 3 months ago

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

briddog501 (not verified)

15 years 1 month ago

theses pan cakes are great!!!!! AAA1