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Buttermilk Pancakes

Recipes »  Breakfast  »  Pancakes

Try this Buttermilk Pancakes recipe, or contribute your own. "Pancake" and "Breakfast" are two of the tags cooks chose for Buttermilk Pancakes.

 "Great pancake recipe. We have been using Marion Cunningham's (author of The Fannie Farmer Cookbook) recipe for Buttermilk Pancakes for years. It's easy to make (takes no longer than using a mix and the flavor and texture is so much better) and the batter holds well for several days in the refrigerator (just thin as necessary with additional buttermilk or water, 1 tbsp. at a time, before using). The pancakes are perfect every time and our family loves them." - sgrishka

Yield: 16 Cakes Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cake

(3.7, 3) 67% would make again (reviews)

Favorite 22 people favorited
Try Soon15 people trying soon

Buttermilk Pancakes
A wonderfully simplistic recipe that produces pancakes with great flavor and texture...perfect for all kinds of additions and toppings! photo by sgrishka Give a medal for this photo
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Cakes          
Original recipe makes 16 Cakes
1/2 tsBaking soda
1/2 cButtermilk; to 3/4 cup
1 Egg
1 cFlour
1/2 tsSalt
2 tbButter; melted
2 tbSugar

Buttermilk Pancakes Preparation

Beat the buttermilk, butter and egg lightly in a mixing bowl. Mix the flour, baking soda, sugar and salt and add them all at once to the first mixture, stirring just enough to moisten the flour. Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form skittering globules. Pour about 1/4 cup per pancake on the griddle; bake until the cakes are very bubbly on top and the undersides are lightly browned. Turn with a spatula and brown the other side. Place finished cakes on a heated plate in a very slow (200 F) oven until ready to serve. -- The Fannie Farmer Cookbook (1980)

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  • A wonderfully simplistic recipe that produces pancakes with great flavor and texture...perfect for all kinds of additions and toppings! photo by sgrishka sgrishka

  • Don't over mix, a few lumps are to be expected...and (I recommend) let the batter rest at least 5 minutes (to activate the baking soda) before ladling it onto the griddle. photo by sgrishka sgrishka

  • Don't let your griddle get too hot, or you'll get pancakes that are fluffy but raw in the middle. Make sure you see lots of bubbles in the face of the pancake before you flip it. photo by sgrishka sgrishka

  • You can always add some fresh blueberries if you're feel the need. photo by sgrishka sgrishka

    • Calories Per Serving: 70
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    Buttermilk Pancakes Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    This recipe did not work. Not enough milk, and not enough baking powder. Try a different recipe this is not going to work.
    7 months, 3 days, 17 hours, 44 minutes ago
    Great pancake recipe. We have been using Marion Cunningham's (author of The Fannie Farmer Cookbook) recipe for Buttermilk Pancakes for years. It's easy to make (takes no longer than using a mix and the flavor and texture is so much better) and the batter holds well for several days in the refrigerator (just thin as necessary with additional buttermilk or water, 1 tbsp. at a time, before using). The pancakes are perfect every time and our family loves them.
    1 years, 3 weeks, 17 hours, 36 minutes ago
    I grew up with these pancakes and now that I have my own house I was glad to find the Fannie farmer recipe online! We add a little more milk and frozen raspberries and blueberries.
    2 years, 2 months, 5 days, 23 hours, 14 minutes ago

    Tags

    1. Breakfast
    2. Pancake
    3. Egg
    4. Butter
    5. Milk

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