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Early-Bird Buttermilk Pancakes
Cook pancakes slowly. Cook too fast and they'll burn, or worse, have gooey centers. A good rule of thumb is 1 1/2 to 2 minutes per side. If they burn before that, the pan is too hot. Peek under the edge of the pancakes to see how quickly they're browning. If still a bit yellow, cook for a few seconds more. If browning too fast, flip and turn down the heat. photo by sgrishka Give a medal for this photo Add photo

Early-Bird Buttermilk Pancakes

Recipes »  Breakfast  »  Pancakes

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

 "Light and tasty pancakes. The recipe is simple but instead of pouring all the wet ingredients into the dry ingredients and mixing, I added half of the dry mix into the wet and whisked smooth. I then added the remainder of the dry mix and barely whisked together until the dry mix was just mixed in. Otherwise, I followed the recipe precisely and had good results. Next time I might try adding a teaspoon of vanilla." - sgrishka

Yield: 5 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Grains

(4.5, 2) 100% would make again (reviews)

Favorite favorite of 31 people 11 people Try Soon want to try


Servings          
Original recipe makes 5
1/2 tsSalt
2 1/4 tsBaking Powder
2/3 cmilk
Oil; for pan
1 1/2 cFlour
1 Egg; beaten
1 tbSugar
1/2 cButtermilk
2 tbCooking oil
1/2 cMilk; as needed for thinning

Early-Bird Buttermilk Pancakes Preparation

SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the buttermilk, milk, beaten egg and oil. Pour the liquid into the dry ingredients and stir until well mixed. A few small lumps in the mixture will cook out. The first pancake is a test pancake. The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk). The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of the batter into the hot pan. When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake. Cook on the second side until done.

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  • Light and flavorful! If serving these pancakes with bacon, reserve some of bacon drippings to grease the griddle. photo by sgrishka sgrishka

  • Cook pancakes slowly. Cook too fast and they'll burn, or worse, have gooey centers. A good rule of thumb is 1 1/2 to 2 minutes per side. If they burn before that, the pan is too hot. Peek under the edge of the pancakes to see how quickly they're browning. If still a bit yellow, cook for a few seconds more. If browning too fast, flip and turn down the heat. photo by sgrishka sgrishka

    • Calories Per Serving: 276
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    Early-Bird Buttermilk Pancakes Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    11 months, 2 weeks, 3 days, 17 hours, 19 minutes ago
    Light and tasty pancakes. The recipe is simple but instead of pouring all the wet ingredients into the dry ingredients and mixing, I added half of the dry mix into the wet and whisked smooth. I then added the remainder of the dry mix and barely whisked together until the dry mix was just mixed in. Otherwise, I followed the recipe precisely and had good results. Next time I might try adding a teaspoon of vanilla.
    3 years, 9 months, 2 weeks, 5 days, 17 hours, 30 minutes ago

    Tags

    1. Breads
    2. Breakfast
    3. Pancake
    4. Butter
    5. Milk
    6. Grains

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