This is our go-to recipe for classic buttermilk pancakes, and it’s the only one you need. Consider the fundamental blueprint for any and all pancake needs. Starting with this foolproof formula for rich and fluffy pancakes, you can create your own custom short stacks by mixing berries or chocolate chips into the batter, or topping the warm flapjacks with fresh fruit, whipped cream, toasted nuts, etc. Be it for a special occasion like Mother’s Day breakfast-in-bed or just a lazy weekend morning, this baseline recipe for golden, glorious pancakes will never let you down.
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons butter, melted and cooled
How to Make It
Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.
Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
Fresh Berry Buttermilk Pancakes: Add 1/2 cup fresh blueberries or strawberries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.
Apple-Walnut Buttermilk Pancakes: Add 1 peeled and sliced firm apple (such as Granny Smith), 1/2 cup chopped walnuts, and 1/4 teaspoon cinnamon to batter.
Orange-Chocolate Chip Buttermilk Pancakes: Add 1 tablespoon grated orange zest and 1/2 cup semisweet chocolate chips to batter. Serve with your favorite maple syrup. Garnish with more zest and chocolate.
These were amazing. They were light and fluffy. I don't usually make pancakes from scratch. When I served them up, my 9 year old could immediately tell something was different. I followed the recipe almost exactly. I only increased it by 50 percent. I used 1 1/2 cups AP flour, 3 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp sugar, 3/4 tsp salt, 1 cup of buttermilk, 3/4 cup milk 1 egg and 3 tbsp. of butter. Freakin Fantastic!!
As far as taste goes, these were very good pancakes. Probably a 4 star for the taste. I found that they didn't present very well. They were a bit on the flat side. I am not sure if I did something wrong, but I like a more fluffier looking pancake.
These are flippin great pancakes! (Get it?) I didn't have buttermilk because who ever does? So I added a Tbsp of lemon juice to 1c whole milk. Pancakes were light & airy almost crepe like and easy to make without oil in a small non stick saute pan. I added some chocolate chips resulting in total blissfulness! This recipe turned out better this time than last I think because I used new baking powder. Sure enough my previous can was expired. I think letting the pancake mixture rest 10 min gives the baking powder time to activate which is important to the recipe.
This is exactly what it says - your basic buttermilk pancake. It's wonderful - my pan was too hot and they still taste amazing. I used half and half to make the buttermilk, so I ended up with a cup of buttermilk and 1/4 cup of milk. The texture is perfect and so is the flavor.