The secret to perfect buttermilk pancakes is simple, and it's not in the batter. The cooking surface holds the key...and that is good old cast iron. After experimenting with many different types of griddles, I have found that nothing else creates the same crisp golden exterior that is so wonderful against all that melted butter and warm maple syrup.
Ingredients for Buttermilk Pancakes
- unsalted butter
- all purpose flour
- sugar
- baking powder
- baking soda
- kosher salt
- eggs
- buttermilk
- more butter and pure maple syrup (for cooking and serving)
See recipe card for quantities.
Instructions
First melt the butter in a small saucepan and set it aside to cool briefly.
While the melted butter is cooling, measure all of the dry ingredients into a large bowl and crack the eggs into a separate medium bowl.
Then whisk together the dry ingredients and combine the buttermilk with the eggs.
Pour the buttermilk mixture into the dry ingredients and gently mix together with a rubber spatula until the flour is almost incorporated. Then add the melted butter and mix briefly, or just until everything appears evenly moistened.
Let the batter rest for about 10 minutes.
While the batter is resting, warm up the griddle over medium heat. When it is hot, melt enough butter to lightly cover the entire surface of the griddle.
Dollop the batter onto the griddle. Cook for a few minutes or until bubbles begin to form on the surface and the edges of the pancakes begin to look dry.
Finally, flip the pancakes over and cook them for a few more minutes on the other side, or just until they spring back when pressed gently with your finger.
Hint: The batter should still look fairly lumpy when it is finished. Do not be tempted to over mix.
Variations
These pancakes are wonderful with blueberries, which can be added either fresh or while they are still frozen. Simply sprinkle them across the batter immediately after dolloping it onto the griddle. Pressing the berries gently into the batter is not strictly necessary, but it helps to keep them from sizzling on the hot griddle when you flip the pancakes over.
Equipment
A cast iron griddle or skillet is indispensable for these pancakes. I'm using an old Griswold here. Look for the kind your grandparents might have cooked on. (And if you're still unsure what I mean, maybe check out the kitchen kit in an old western movie or two.)
📖 Recipe
Buttermilk Pancakes
Ingredients
- 4 tablespoons unsalted butter
- 2 cups flour all purpose
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 2 cups buttermilk
For cooking and serving
- more butter
- pure maple syrup
Instructions
- Melt the butter in a small saucepan and set aside to cool briefly.
- Measure all of the dry ingredients into a large bowl and whisk them together.
- Crack the eggs into a separate medium bowl. Add the buttermilk to the eggs and mix well.
- Pour the buttermilk mixture into the dry ingredients and mix gently with a rubber spatula until the flour is almost combined. Add the melted butter and mix briefly just until everything is evenly moistened, but still lumpy.
- Let the batter rest for about 10 minutes and place a cast iron griddle over medium heat.
- When the griddle is hot, melt enough butter to lightly cover it and dollop on the batter. Cook until the the surface begins to develop bubbles and the edges begin to look dry. Flip the pancakes over and cook on the other side until they spring back lightly when pressed gently with a finger.
- Serve with more butter and pure maple syrup.
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