Cookbook Zero / Recipe /
Buttermilk Pancakes
Scratch pancakes — cultured tang and a buttermilk lift the mix can't match.
At a Glance
Time
~18Min
Yield
Ingredients
The Batter
Scratch dry and wet, folded together just enough to combine. The buttermilk-and-soda reaction is what does the lifting.
| Ingredient | Amount | |
|---|---|---|
| All-purpose flour | g | |
| Cup | ||
| Eggs | g | |
| Unsalted buttermelted, also in The Garnish | g | |
| Baking powder | g | |
| Baking soda | g | |
| Sugar | tsp |
The Garnish
Butter and maple syrup at the table.
| Ingredient | Amount | |
|---|---|---|
| Unsalted butter, also in The Batter | g | |
| Maple syrup | Cup |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
prep
Whisk together All-purpose flour, Baking powder, Baking soda, Sugar, and Salt in a large bowl.
2mWhisk Buttermilk, Eggs, and melted melted Unsalted butter together in a separate bowl.
2mPour the wet ingredients into the dry and fold until just combined. Lumps are fine — overmixing makes tough pancakes.
1mcook
Heat a non-stick or cast-iron pan over medium. Ladle about 60 ml batter per pancake. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip once and cook 1–2 minutes more.
12mserve
Stack on a warm plate. Top with Unsalted butter and pour over Maple syrup.
1m
See Also
2 Neighbours