Monday, July 23, 2012

Buttermilk Pancakes

FINALLY!! My search is officially over for the fluffiest, and most delicious buttermilk pancake recipe EVER.  A bajillion times better than Ihop, boxed mixes, and any other breakfast restaurant. I've tried too many times to make buttermilk pancakes, and they almost always turned out flat, too thick, or lacking flavor...that is...until today.  This morning, I tried (for about the hundredth time) making buttermilk pancakes, and they were absolute perfection.  Super fluffy, lightly sweet, perfect consistency, shaped into perfect circles, cooked perfectly....did I mention these pancakes were perfect?? The secret is fresh buttermilk!  For the best flavor, you have to use fresh buttermilk.  I always combined milk with vinegar or lemon juice to create "sour" milk, since it's a good substitution for buttermilk in most recipes, but this recipe requires fresh buttermilk for best flavor. It's also extremely important that you cook all the batter within 10 minutes of mixing it together, or else the "fluff" factors in the baking soda and baking powder will wear off and the pancakes will turn into crepes (this was one of my main issues with most of my failed buttermilk pancake trials). I served these with my Buttermilk Syrup recipe (here) and my family all agreed this is the best pancake recipe we've ever had.  I (literally) cannot wait to make these again.  This is definitely going to be my default pancake recipe for now on.

Yield: about 2 dozen pancakes


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk, room temperature
  • 1/2 cup milk, room temperature
  • 3 eggs, room temperature
  • 1/3 cup unsalted butter, melted and cooled 


  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter with a whisk until smooth. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together (it's okay if there are some flour lumps.  They will break open on the griddle and cause more fluffiness). Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

***I suggest not poking the middle of the pancake to check for doneness on the inside, because this will cause the pancake to deflate a little since air is escaping.  For maximum fluffiness, just make lightly brown on both sides and I promise they will be cooked through.

***If adding mix-ins like nuts, chocolate chips, and fruit, then stir into the flour mixture and follow the recipe as stated.

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