Saturday, April 4, 2015

The Best Buttermilk Pancakes

adore pancakes. I've tried endless recipes. This recipe produces the best, easy, golden-brown, light and fluffy discs I've ever tasted. No whipping egg whites. No melting butter. Just mix and make. The search is over!

Simple is best here. There's no need for mix-ins. In fact, they're better without them. Light brown sugar makes them golden brown with caramel notes. But, regular sugar is just fine too. A pinch of freshly grated nutmeg or cinnamon gives them a cozy flavor. A nostalgic stack of buttermilk pancakes with real maple syrup makes mornings better. Brew a fresh pot of coffee (French press for me) and get flipping!


Best Buttermilk Pancake Recipe

Serves 4

Some Notes And Tips:

Make sure your baking powder and baking soda are fresh (less than 6 months old) to ensure maximum fluffiness. The fresher the baking soda and powder are the better your pancakes will be. You can increase the baking powder to 3 teaspoons. However, there's a chance you'll taste it in the pancakes. Buttermilk also helps the pancakes rise. If you don't have buttermilk at your disposal, add a good squeeze or two of lemon juice to regular milk. If the batter is too thick for your taste, you can add a bit more buttermilk to thin it out.

Oil is better than melted butter in the pancake batter. Butter can cause them to burn. Plus, melting butter is an extra step I'm not too keen on doing first thing in the morning.

If you love pancakes, check out my easy, light & fluffy Lemon Ricotta Pancakes served with butter and honey or my honeyed strawberry sauce. Oh mercy, they're so good too!

I love a hot cup of French press brewed coffee with these pancakes. I also enjoy a good cuppa tea. My favorite teas are Grand Yunnan Imperial and Big Ben from the wonderful Palais Des Thes Company


  • 2 large eggs
  • 1 1/2 cups of low fat buttermilk
  • 2 tablespoons of oil. I use sunflower seed oil.
  • 2 teaspoons of vanilla extract
  • 2 cups of all purpose flour
  • 2 tablespoons of light brown sugar or regular white sugar
  • 2 teaspoons of baking powder (see notes)
  • 1/2 teaspoon of baking soda 
  • 1/4 teaspoon of fine sea salt
  • A pinch of freshly grated nutmeg or ground cinnamon (optional)
  • To Serve: real maple syrup, butter 


In a medium bowl, mix the eggs, buttermilk, oil and vanilla extract. In a separate bowl mix the flour, sugar, baking powder, baking soda, salt and nutmeg. Combine and mix the wet ingredients with the dry ingredients. Don't overmix. Leave some of those lumps in the batter. The batter will be thick, airy and spongy. You can add a bit more buttermilk to make it thinner and more pourable. 

Heat a large fry pan or griddle on medium heat with a little oil or butter. Drop the batter onto the pan (I use a 1/4 cup measuring cup for this). Cook until the pancakes start to bubble and pop around the edges and the bottoms are golden brown. Flip the pancakes and cook until golden brown on the other side. Serve with maple syrup and enjoy!      

Bon Appetit!

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