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Sunday Brunch: Buttermilk Pancakes

Another lovely Sunday brunch.
Pancakes are always a good option for breakfast. It only takes a few minutes to whip up the batter and a few more before they’re done. I love baked goods, too – muffins, scones, etc – but prefer not to have the wait for them to be ready early in the morning. I like to eat breakfast first thing and am definately one of those people who will not skip it if I can help it.
As it so happened, I had some buttermilk in the fridge this morning and wanted to put it to good use. My first thought was to make some muffins, but, as I said above I would basically prefer to have muffins for a snack. Pancakes were the order of the day.
I think I actually prefered these to the buttermilk waffles that I made a few weeks ago, but only because I am somewhat more partial to pancakes than waffles. They were delightfully soft and light. Oh, and did I mention easy? I added some (skim) milk in addition to the buttermilk to thin out the batter a bit; overly thick pancake batters force you to cook the pancakes longer and make a tougher “skin”. No one wants that.

Quick Buttermilk Pancakes

1 cup buttermilk

1 egg

2 tbsp milk

1 cup flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

In a 4 cup measuring cup – to take advantage of the spout for easy pouring – whisk together buttermilk, egg and milk. Dump in dry ingredients and whisk until thoroughly combined. Heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface.

Pour batter onto griddle in whatever size or shape takes your fancy. When bubbles form and edges look slightly dry, use a spatula to flip the pancake and cook for another 30-60 seconds, until second side is evenly browned.

This made about 12 4-inch pancakes.

Any remaining batter can be refridgerated overnight and the recipe can easily be doubled.

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  • drbiggles
    February 2, 2005

    Hey, I can see the pan groves in the pancakes! Neat.

    This last weekend I did, as I usually do, the pancakes on our chrome griddle lubed with fresh rendered lard. Crispy on the outside, lofty cakey in the center. Are you a fan of the syrup or the preserves?


  • Nic
    February 2, 2005

    Oh, definately the syrup. Don’t get me wrong, I like the preserves (particularly on thinner crepe-styles), but there is something about how a good pancake sponges up warm maple syrup. Mmm…

  • the baker
    July 5, 2005

    hey nic! love your bakingsheet index! it’s really helpful.. and wow you’ve really got loads of recipes. all the better for me =) you’ve become my major recipe resources i tell ya.

    oh ya, now i remembered where i got the buttermilk pancake recipe from! it was actually from your site! haha.. silly me… i was looking at your index and realised that i printed it out some time back and kept it in my file… anyway GREAT recipe and thanks for all the wonderful recipes.. keep it comin’

  • Anne
    December 20, 2005

    Hey Nic – I’m having a birthday brunch for my mom on Christmas Eve (yes, her birthday is the 24th…) and she loves pancakes. Can the batter be prepared a couple of hours in advance, or should it be last minute because of the baking powder/soda?

  • Nic
    December 20, 2005

    Hi Anne. You can prepare it in advance, but to make sure you get the fluffiest pancakes, I would add the baking soda at the last minute. Since it reacts with the liquid (and baking powder reacts to heat), you’ll get the biggest lift if you add the soda just before you make the pancakes.

  • Anne
    December 22, 2005

    Thanks Nic – sounds perfect. I’ve only made “American” pancakes from Bisquick mix (preciously hoarded!) before. 🙂

  • Marilyn
    March 28, 2009

    Nic – These are the best pancakes I’ve ever made!!! Thanks for posting yet again another outstanding recipe!

    What would it take to make them into waffle batter?

    Love the blog – you seriously rock!

  • Ran
    November 30, 2009

    Hi, Nic, warm greetings from Indonesia! I stumbled upon your blog through Ms. Riana’s blog (from pennylanekitchen.blogsome.com) and I don’t regret it one bit!

    Anyway, thanks for this recipe, Nic. Made this for breakfast and they turned out to be the best pancakes i’ve ever eaten, seriously. Even the buttermilk pancakes recipe from joy of baking can’t beat yours! Which is a plus, since omitting the melted butter really helps cutting down calories.

    I’m slightly curious, though, does added melted butter (or vegetable oil) in the batter make the pancakes thinner or something? I noticed your recipe produces puffier and thicker (not to mention fluffier and more tender) pancakes compared to joy of baking’s one. I thought the added melted butter would make the pancakes softer, but you know better.

    Thanks once again! Would definitely try to make pancakes again from your ‘best buttermilk pancakes’ recipe this weekend 🙂

  • Becca
    December 31, 2009

    These pancakes were the best i’ve ever had, and by far the best recipe that I’ve ever tried. I’ll tell you a story about how I came to make them. My husband, and i have a lot of family close by so the holidays are very busy for us, bouncing from house to house, baking goodies and side dishes for each stop on our list. We have a Christmas morning breakfast tradition with his dad, and in our hustle to get everything we needed from the store for all the other food we made, we some how forgot to get any sort of breakfast item. So luckily we had some buttermilk and I stumbled upon your recipe in my mad search for pancake recipes and yours looked absolutely delicious, which it was. So this recipe literally saved Christmas morning breakfast for us. Thank you for the post.

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