Recipe

Beautiful Buttermilk Pancakes

Recipe
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Photo by My Pantry Shelf

This recipe was entered in the contest for Your Best Holiday Breakfast II

This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
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My Pantry Shelf's Notes: If I had to pick one single recipe that I have made the most, it would be these buttermilk pancakes. Beginning with a couple of pregnancies that left me craving carbs, these pancakes made...
If I had to pick one single recipe that I have made the most, it would be these buttermilk pancakes. Beginning with a couple of pregnancies that left me craving carbs, these pancakes made their way into our weekly menu. The batter is very thick, but they rise beautifully on the griddle creating crispy edges and pillowy insides. The buttermilk adds a delicious tang. Feel free to add some berries or bananas if you are so inclined. I also have good success subbing one cup of flour for whole wheat flour and increasing the buttermilk by 2 tablespoons. My family really loves these pancakes.

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Serves 4 generously

2 cups all-purpose flour Ask a question about this ingredient

1 tablespoon baking powder Ask a question about this ingredient

1/4 teaspoon baking soda Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1/4 cup melted butter Ask a question about this ingredient

2 Eggs, gently beaten Ask a question about this ingredient

2 cups Plus 2 tablespoons buttermilk Ask a question about this ingredient

berries or banana slices (optional) Ask a question about this ingredient

Combine the dry ingredients in a large bowl. Whisk to blend. In a separate bowl, whisk eggs lightly. Add buttermilk to eggs and blend. Pour buttermilk mixture into flour mixture. Stir gently until just barely mixed. Pour in melted butter. Stir gently until just mixed. Batter will be thick and may still be lumpy, but that is OK. Do not over mix or you will end up with tough pancakes.
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Heat a griddle on medium until a water droplet skids across the surface. Grease pan with bacon fat (my favorite) or vegetable oil. Ladle batter onto griddle. Add berries or bananas to each pancake individually (optional, but recommended). Flip pancakes once bottom is nicely browned. Cook until center of pancake is fully cooked. Serve with butter, jam, or syrup.
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2 Comments on Beautiful Buttermilk Pancakes

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added 6 months ago

Where's the buttermilk?!

My Pantry Shelf added 6 months ago

My goodness! Thank you for alerting me of the omission. I was having difficulty with the site when I added this recipe. These wouldn't taste nearly as delicious without the buttermilk and eggs!