Basic Buttermilk Pancakes

Charles E. Walton IV

Prep: 10 minutes, Stand: 10 minutes, Cook: 6 minutes per batch.

Yield: Makes about 10 pancakes
Recipe from MyRecipes

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Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 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.
  4. 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.
  5. 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.
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