I’ve been making pancakes on weekend mornings for almost 30 years. The best are made with buttermilk. It adds a flavor tang and helps produce a tender texture. My favorite mix at the moment is Last Best Pancake from Conservation Grains, but it’s good to know how to make them from scratch too. This recipe will accommodate more whole-wheat flour, so as you wish, swap our some of the all-purpose.
Buttermilk Pancakes
makes about a dozen 4-inch pancakes
Ingredients
- 1½ cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 eggs large
- 1⅓ cup all-purpose flour
- ¼ cup whole-wheat flour
- 1 tablesoon sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- pinch salt
- butter for griddling pancakes
- butter and pure maple syrup for serving
Instructions
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Measure buttermilk into 4-cup glass measuring cup or bowl. Add melted butter and whisk to combine. Add eggs and whisk to combine.
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In large bowl, combine both flours, sugar, baking powder, baking soda, and salt. Pour buttermilk mixture over dry ingredients and stir to form a smooth batter. Allow batter to rest as you preheat griddle or frying pan.
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When griddle is hot, 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°).
