Buttermilk Pancakes
- Preparation time: 30 minutes
Ingredients
For Single Recipe
(makes about 18 pancakes)
Dry Ingredients:
- 1½ cups flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Moist Ingredients:
- 1½ cups buttermilk
- 3 tablespoons butter, melted
- 2 large eggs
- ½ teaspoon vanilla
Ingredients
For Double Recipe
(makes about 36 pancakes)
Dry Ingredients:
- 3 cups flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Moist Ingredients:
- 3 cups buttermilk
- 6 tablespoons butter, melted
- 4 large eggs
- 1 teaspoon vanilla
Instructions
-
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
- In another bowl whisk together buttermilk, eggs, vanilla and melted butter.
- Pour moist ingredients over the dry ingredients and gently mix them together with a spatula until just combined.
- Heat to medium an oiled griddle (if you don't have a griddle use a shallow, non-stick sauté pan).
- Spoon about ⅓ cup batter onto griddle and gently swirl into a 3-inch round (a gravy ladle works great for this step).
- Continue spooning batter onto griddle, making sure there is approximately 1-inch between each pancake.
- Once each pancake is speckled with bubbles that have popped open, turn and cook until the underside is lightly browned.
- Serve immediately or keep warm in a 200° oven while you finish cooking the rest.
Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Serve with butter and maple syrup, jam, confectioners sugar, or topping or your choice.For cornmeal-based pancakes try my cornmeal buttermilk pancakes recipe.