Buttermilk Pancakes


  • 2 cups all-purpose flour
  • 2 T sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 3 T unsalted butter, melted
  • 2 cups buttermilk
  • butter for cooking pancakes in skillet or on griddle


  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated ( a few lumps should remain).  Be careful not to overmix the batter.  Tip: Less mixing is key. To keep the pancakes as light and fluffy as possible, the key is to mix the batter minimally. Stop stirring the batter when there are still streaks of flour visible.
  2. Heat your skillet or griddle to medium. Add a pat of butter for each pancake. Once butter has melted add 1/4 -1/3 cup of batter to skillet or griddle. If using a griddle only 2-3 pancakes will fit at a time. If using a skillet usually only 1 pancake will fit at a time. Cook until large bubbles begin to appear, about 2 minutes.  Flip the pancake(s) and cook until golden brown on the second side, about 1 1/2 minutes longer.
  3. Serve immediately. Best when hot. Add butter and maple syrup or butter and jam.

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