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Buttermilk Pancakes II

Buttermilk Pancakes II

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
BURYGOLD

BURYGOLD

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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Reviews

KLUGLE
1328

KLUGLE

2/11/2004

These have become my default pancakes. I made them again this morning. Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature and you'll get increased fluff on these. And don't overmix. Be sure to leave small lumps of flour that break open when pouring out the mix on the griddle. I used blueberries today and they turned out great - coat any fruit you want to add in a bit of the flour mixture first and you'll find they don't all drop to the bottom. Great recipe. Thanks.

TAMBALINA
753

TAMBALINA

5/21/2005

It took a little tweaking and A LOT of time, but these did come out wonderful in the end. Like other reviewers, this made WAY more than the listed 12 five inch pancakes!! I could easily have fed my 5 family members with just 1/3 of the batter. The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and strikingly like French Toast. (They DID make pretty good waffles as I had a TON of batter leftover.) On my next batch (scaled down to 1/3) I added one extra teaspoon of sugar and one teaspoon of lemon juice. My trick for getting these nice and fluffy was to let the batter sit for a day or two in the refrigerator. The oxidation of the lemon juice and baking soda really caused the batter to swell with all those wonderful air bubbles that make a nice, tender and fluffy pancake. Making this on Sunday night and using it during the week has made this recipe a staple in my home. My family can't get enough of them!!

TAG
522

TAG

9/3/2003

Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two together, I had "buttermilk". I scaled the recipe for "4" rather than "12" because I was alone but I barely ate half of them. I didn't even use a fork, I just poured the syrup on a plate and dipped! Piggy, don't you think? :) I am saving the rest for tomorrow and will just toast them in the toaster-oven. Can't wait!

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