Buttermilk Pancakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup unbleached, all-purpose flour
- 1teaspoon baking soda
- ¼teaspoon salt
- 1large egg, lightly beaten
- 1cup buttermilk
- Maple syrup
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Sift flour and baking soda into a large bowl. Add salt.
- Step 2
Add beaten egg and buttermilk and mix until blended. Do not worry about lumps.
- Step 3
Grease skillet or griddle to medium hot (a drop of water will bounce on the surface). Spoon out about one-fourth cup of batter for each pancake. Cook until bubbles appear. Using a thin spatula, turn pancake over and brown other side. Keep pancakes warm in preheated 200-degree oven until ready to serve. Pass maple syrup separately.
Private Notes
Comments
Truly awful. It's probably the complete lack of fat in the batter, but they are dry, tasteless, and cook poorly. Surprised that there's no baking SODA used in this recipe; generally with buttermilk, it's a combination of soda and powder since there's good acid to activate the soda, while the powder adds the heat-activated leavening to the mix. Regardless, STILL in search of the perfect pancake—and this certainly isn't it.
This was fine, although nothing special. I liked that it made just enough for two.
I stumbled on this recipe because I wanted pancakes, but I only had buttermilk in the house. I thought these were great! Not sure what all the complaining is about. I followed the recipe and my pancakes turned out perfectly light and tasty. Adding a pinch of sugar to any pancake batter (including this one) helps them brown up nicely on the griddle.
Amazing! The buttermilk made so light and fluffy
Delicious pancakes! Light, fluffy and easy to make. Why would anyone buy pancake mix when it’s this easy? Will make again.
This is our go to Saturday recipe. Easy peasy.
Advertisement