Buttermilk Pancakes Recipe
These buttermilk pancakes have a bit more tang than ordinary pancakes. You could also substitute sour cream for the buttermilk. Either way, the batter may be a bit thick, so you can thin it with whole milk to achieve the desired consistency. Also see this recipe for Classic Pancakes
. You might also like these Blueberry Buttermilk Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour (250 grams)
- ½ tsp baking soda
- ¼ tsp salt
- 1 Tbsp granulated sugar
- 3 eggs
- 2 cups buttermilk (well shaken)
- 2 Tbsp melted butter (plus more butter for cooking)
- Pre-heat your griddle to 375° or heat a nonstick sauté pan or skillet over medium heat.
- Pre-heat oven to 200°F.
- Sift together flour, baking soda, sugar and salt.
- Beat eggs thoroughly. Add the eggs, melted butter and the buttermilk to the dry ingredients and mix gently until combined. Thin the batter with a little bit of whole milk if necessary, but don't overmix!
- Melt butter on the griddle or pan. It should foam and sizzle.
- For each pancake, ladle ¼ cup of batter onto the griddle or pan.
- Cook until the tops of the pancakes are full of bubbles and the bottoms are golden brown.
- Flip the pancakes and cook until the tops are golden brown, then either serve right away or transfer to the oven to keep warm.
Makes about 12 pancakes.