Recipe No 1050 pancake Original 2015 Adapted 2026

Buttermilk Pancakes

For a larger group at breakfast, simply double the pancake recipe and keep the finished pancakes warm in a 250°F / 120°C oven between batches.

Based on bonappetit.com

Recipe: Buttermilk Pancakes.
Time

Prep

Total

Difficulty

easy

Yield

8 pancakes

Weight700 g

Metric Imperial

Processes

  • All-purpose flour (1⅓ cup)
    213 g
  • Sugar (3 tbsp)
    38 g
  • Baking powder (1 tsp)
    4.5 g
  • Baking soda (1 tsp)
    4.6 g
  • Kosher salt (1 tsp)
    5.8 g
  1. 01
    Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

  • Eggs (2 large)
    100 g
  • Buttermilk (1¼ cup)
    306 g
  • Unsalted butter, melted (2 tbsp)
    28 g
  1. 02
    Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

  • Vegetable oil (for griddle)
  1. 03
    Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓ cup / 80 ml of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about . Flip and cook until cooked through and other side of pancakes are golden brown, about longer.

  • Pure maple syrup (for serving)
  1. 04
    Serve pancakes with maple syrup.

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Categorisation

Type
pancake
Meal
breakfast breakfast and brunch brunch
Cuisine
american
Diet
lacto-ovo-vegetarian nut free vegetarian
Tags
breakfast buttermilk easy fried fry nut-free pancake pancakes quick vegetarian web