Buttermilk Pancakes


For  Single Recipe    (makes about 18 pancakes)

Dry Ingredients:

Moist Ingredients:


  1. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
  2. In another bowl whisk together buttermilk, eggs, vanilla and melted butter.
  3. Pour moist ingredients over the dry ingredients and gently mix them together with a spatula until just combined.
  4. Heat to medium an oiled griddle (if you don't have a griddle use a shallow, non-stick sauté pan).
  5. Spoon about ⅓ cup batter onto griddle and gently swirl into a 3-inch round (a gravy ladle works great for this step).
  6. Continue spooning batter onto griddle, making sure there is approximately 1-inch between each pancake.
  7. Once each pancake is speckled with bubbles that have popped open, turn and cook until the underside is lightly browned.
  8. Serve immediately or keep warm in a 200° oven while you finish cooking the rest.


Serve with butter and maple syrup, jam, powdered sugar, or topping or your choice.

For cornmeal-based pancakes try my cornmeal buttermilk pancakes recipe.

Categorized in

Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).