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Buttermilk Pancakes

Updated July 27, 2017

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Cookbook

The Breakfast Book

Published by Knopf

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This image courtesy of Shutterstock

Editor's Note: What can be better than tucking into a stack of homemade Buttermilk Pancakes drenched in maple syrup? If you're ready to step away from pre-made pancake mixes, then this easy breakfast recipe is for you. This seven-ingredient recipe uses a number of items you likely already have on hand in your refrigerator or pantry, so whipping up a batch of pancakes will be a lot easier than you may have thought. After you've tried this classic and easy breakfast recipe, you'll want to get creative and try new twists on this beloved classic! The recipe's author has included variations for this recipe, which are listed below the instructions. 

Among buttermilk pancakes, I don't think you can beat these. They are slightly sourish and light. Easy to make, and the batter holds well for several days in the refrigerator.

Cooking MethodPan-frying

CostInexpensive

Easy

Kid FriendlyYes

OccasionFamily Get Together

Recipe CourseMain Course

EquipmentGriddle

MealBreakfast

Taste and TextureButtery, Light, Tart

Type of DishPancakes

Ingredients

  • 1 cup buttermilk
  • 1 egg, room temperature
  • 3 tablespoons butter, melted
  • ¾ cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • Butter or oil, for greasing

Instructions

  1. Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.

  2. Stir the flour, salt, and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened—leave the lumps.

  3. Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. 

  4. Keep pancakes warm until enough are cooked to serve.

Variations

Rye Buttermilk Pancakes: Use ½ cup all-purpose flour and ¼ cup rye flour.

Whole Wheat Buttermilk Pancakes: Replace up to ½ cup all-purpose flour with an equivalent amount of whole wheat flour.

Yellow Cornmeal Buttermilk Pancakes: Substitute ¼ cup yellow cornmeal for ¼ cup of the flour in the recipe.

Strawberry Whipped Cream Waffles: These linger in the minds of many as a Sunday morning treat when the family gathered around the breakfast table. They are traditionally served with lightly sweetened whipped cream piled on top of the hot, cooked waffles. With a mound of strawberries on top, this is a glorious sight.

Waffles with Chopped Nuts: It is best to add chopped nuts to waffles when they have nearly finished cooking. Sprinkle about ¼ cup chopped nuts evenly over the top of the waffle about 30 seconds before it is done.

Cornmeal, Buckwheat, or Rye Flour Waffles: Substitute ½ cup cornmeal, buckwheat flour, or rye flour for ½ cup of the all-purpose flour called for in the basic recipe.

1987 Marion Cunningham

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SissieSass

Jun 29, 2017

Buttermilk pancakes are so fluffy and thick. I love making these, but I have never tried the various combinations of ingredients that you have listed below the recipe. Seeing all the variations makes me want to try all of them because they sound like great ways to put a spin on the same old recipe.

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