Buttermilk Pancakes

Buttermilk Pancakes

By Taking On Magazines

The dry goods are mixed in a big bowl and the buttermilk and eggs in another. So far, so easy. A few tablespoons of melted butter are added and the batter is mixed until just barely blended. No problem. Then I needed to let the batter sit there and rest while the griddle heated. Which I did.After the few minutes it took for it to get to the right temperature, I grabbed my bowl and was pleased to see that the mixture had bloomed in size and was very pillowy and light, which boded well for our pancakes. I carefully ladled the batter on the pan, flipped when necessary and smiled to myself at the perfect pancakes that came out. Do you see how puffy those guys are?

I loved them too. They were perfectly flavored; not too sweet but sweet enough and definitely light and fluffy. Absolutely wonderful.


  • 3 Tbsp unsalted butter; more for serving

  • 9 oz unbleached all-purpose flour

  • ¼ cup granulated sugar

  • 2 ½ tsp baking powder

  • ½ tsp baking soda

  • 2 cup buttermilk

  • 2 large eggs

  • vegetable oil for the griddle

  • ½ tsp kosher salt

  • pure maple syrup for serving


  1. Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

  3. Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it's nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

  4. Serve hot with butter and maple syrup.

Recipe adapted from The Best of Fine Cooking – Breakfast 2011

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