Flower and Sugar

Buttermilk Pancakes

I bought some buttermilk for a recipe and when I got home I realized I had actually chosen a different baking project that didn’t need any buttermilk. But since I had purchased this buttermilk and didn’t want it to go to waste, I made pancakes! I also made pancakes because Matt said I always promise him nice breakfasts and never follow through (which is true). I am so glad I made these. They are super flavorful and super fluffy! The buttermilk is a bit tangy and its acidity reacts with the baking powder to make them fluffy. I think we even liked them more than the buttermilk pancakes at our favorite breakfast place! We can’t wait to try to make some variations on these (banana or pumpkin pancakes anyone)!

Recipe (Found on All Recipes .com)

I made 8 pancakes from this recipe. This was 1/3 of the original recipe.

  • 1 cup flour
  • 1 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 1 cup buttermilk
  • 2 Tbsp and 2 tsp milk
  • 1 egg
  • 2 Tbsp melted butter

Mix the dry ingredients in a bowl and set aside. I measured the buttermilk in a glass pyrex cup with a little extra room. Add the milk and egg and mix the egg into the milk. Heat the griddle. We used a nonstick electric griddle. With the butter in the batter I didn’t need any extra oil, but you might if you use a frying pan or a regular griddle.

Mix the milk mixture and melted butter into the dry ingredients. Do not use a whisk, just use a fork for spoon for this. Leave the batter very lumpy. If it is mixed too much the pancakes will be tough and gummy.

When the batter is ready, scoop about ½ cup portions of the batter onto the griddle. You can tell the first side is cooked when it is covered in bubbles. Flip the pancakes. When both sides are browned they are ready to eat!


Copyright © 2013 - Amanda