Buttermilk Pancakes

by Sep 24, 2016


The best pancakes are made with buttermilk. It adds a flavor tang and helps produce a tender texture.  Pick some up the next time you’re at the grocery.  (You can make delicious ranch salad dressing with the rest.)


“very good!  6-3-2000”  


It’s my handwriting on page 48 of the little breakfast book I’ve kept in my collection for years (The Best of Waffles and Pancakes by Jane Stacey).  2000. Sixteen years ago…


This morning I was drawn back to that book.  The happenings of the years quickly reeled through my mind:  two kids, widowed in California, remarried in Montana – many changes.  I stirred up the batter and griddled pancakes for my daughter, fuel for five hours of ballet, then for my 10-year old son and his friend, cute-groggy from a late Friday night of nerf-battles and Godzilla movies.  Life is sweet.  And this is our new favorite pancake.


Buttermilk Pancakes

Yield: 10 - 12 pancakes


  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 1/3 cups all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon raw sugar (or regular granulated)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • pinch of salt
  • additional butter for cooking the pancakes
  • additional butter and maple syrup for serving


  1. Measure buttermilk into 4-cup glass measuring cup or bowl. Add melted butter and whisk to combine. Add eggs and whisk to combine.
  2. In large bowl, combine both flours, sugar, baking powder, baking soda, and salt.
  3. Pour buttermilk mixture into dry ingredients and stir to form a smooth batter.
  4. Preheat griddle or large frying pan. Add a small amount of butter (1 teaspoon) and push around the surface as it melts using your pancake turner. Ladle approximately 1/4 cup of batter for each pancake. Let cook for a couple minutes, until many bubbles appear on the top surface and the edges appear dry. Before turning, lift the edge and check to see if the underside is golden brown. Turn the pancakes and cook until the second side is golden brown, another couple minutes. Serve 'em up or transfer to a baking rack set in a rimmed sheet pan (warm oven, 200°).

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