Basic Buttermilk Pancakes

Yields twelve 4-inch pancakes.

To learn more, read:
The Secrets to Making Great Pancakes
by Kathleen Stewart
from Fine Cooking
Issue 34
Last Edit Date: 7/15/2011 1:55:16 PM

If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or even medium-grind cornmeal.

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10 oz. (2-1/4 cups) unbleached, all-purpose flour
1-1/2 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2-1/2 cups buttermilk
2 large eggs
1 oz. (2 Tbs.) butter, melted
1 Tbs. plus 1 tsp. sugar
Vegetable oil or butter for the pan or griddle

Mix the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, thouroughly combine the buttermilk, eggs, butter, and sugar.

Pour the wet ingredients into the dry ingredients, as opposed to dry into wet. (This way gives you more control, and less flour flies about.) Mix with just a few strokes until the batter is evenly moistened. (The batter will be lumpy.)

Let the batter rest for at least 5 minutes. Meanwhile, heat a griddle (preferably cast-iron) over medium heat. Oil the griddle lightly. The pan is ready when water droplets dance briefly on the surface before disappearing.

Pour the batter from the tip of a spoon. Use the spoon to gently spread this fairly thick batter.

Flip the pancakes when they’re covered in bubbles. Check the underside to be sure it’s nicely browned, flip, and cook the other side for about half as long, until golden brown. Serve immediately with maple syrup or jam.

nutrition information (per serving):
Size : per pancake; Calories (kcal): 140; Fat (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 1; Carbohydrates (g): 21; Polyunsaturated Fat (g): 0.5; Sodium (mg): 260; Cholesterol (mg): 40; Fiber (g): 1;

Photo: Photo, top: Judi Rutz; all others, Scott Phillips

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by AuntJenny, 8/29/2011If you don't have buttermilk and are using sweet (i.e., "regular") milk, don't add the baking soda. OR, you can use some milk-thinned yogurt or sour cream in place of the buttermilk and keep the soda (this is actually a better idea). Anyway, the texture of the batter and finished pancake will be DRAMATICALLY different if you use plain ol' milk.

by lulume2, 7/5/20115 stars all the way!! I didnt use buttermilk because i don't own buttermilk, so, i used 1% milk and they turned out GREAT!!! I used butter on the griddle and it made them taste even BETTER!! I would recommend this to a friend! :)

by swpotts, 11/29/2009delicious and easy to make. Half the recipe for two of us worked perfectly. I used the hint about letting the batter sit for five minutes before cooking.

by h2mama, 6/13/2009Did I do something wrong? These pancakes were very wet and thin. I used milk instead of buttermilk. I too will stick to my other pancake recipe!

by julialovestocook, 12/26/2008These pancakes are so easy and GREAT! I've tried them with milk and with buttermilk and have found that we like the milk version a tad better. However, if you're looking to be full for half the day the buttermilk is the way to go. Everyone that I've made these for has come back for seconds. My husband actually ate ten of these the first time I made them. I would say they were a huge success given he typically eats lightly for each meal. These will not disappoint.

by rdroanoke, 11/24/2007Best ever! I had family in town and everyone enjoyed the pancakes. Quick, easy and so good!

by scottmmm, 11/4/2007These pancakes come out a bit soggy and not as dense and fluffy as I like. I usually don't have buttermilk on hand, so I'll sticking be with my other pancake recipe.

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