What’s Cookin’ … The Best Buttermilk Pancakes
29th May 2008
We love hot breakfasts in our house, and I’ve tried many pancake recipes. And really… there’s rarely a bad pancake. But these are FABULOUS! I will never again try another pancake recipe. Seriously, these are so light and fluffy, and they mix together so easily. I doubled the recipe (for about 18 4-inch cakes). I added diced bananas in some of them, mini chocolate chips in others, and big fresh blueberries in the rest. They were all delicious, but the blueberry ones were heaven 🙂 One last tip… I never keep buttermilk on hand. But for 1 c. buttermilk, you can use 1 T vinegar and add milk to the 1 cup line. After just a couple minutes, you can stir and see the curling effect.
- 1 egg
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup flour
- 1 Tbsp sugar
- 1 Tbsp oil
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- (I added about a Tbsp of vanilla)
Beat the egg and then add the buttermilk and soda.
Stir in flour,
sugar, oil, baking powder and salt. Stir until blended. Try to get any
lumps out but don’t overdo it on the stirring.
Heat a griddle or frying
pan with a little oil or butter. You want medium heat and for the
oil/butter to be hot but not burned.
Dip out enough batter to make
pancakes about 3 to 4 inches around. You can, of course, make big ones
or little silver dollar sized.
When the edges "set" and have bubbles,
flip the pancakes. As you’re cooking, you’ll probably need to add a
little more oil or butter as you go. Just add small amounts as needed.
You can keep a plate warm in the oven and complete the whole batch.
This recipe makes 8 to 10 medium pancakes.
*Originally from Southern Cuisine
May 29th, 2008 at 11:37 am
These are super, I tried them with blueberries today. Thanks for passing along such good recipes.
September 8th, 2008 at 8:04 am
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