Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 25 min
Yield: 4
Ingredients: 250 g all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 500 ml buttermilk; 2 eggs; 60 g butter; to serve maple syrup

Tall, tangy pancakes from one bowl.

Prep: 8 min
Cook: 17 min
Total: 25 min
Active: 20 min
Serves: 4
Difficulty: Easy
Cuisine: american

Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Steps

Whisk the dry ingredients in a large bowl.
Beat the buttermilk, eggs, and melted butter together and fold into the dry mix until just combined — lumps are fine.
Rest the batter 5 minutes while a buttered skillet heats over medium.
Cook 1/4-cup portions 2–3 minutes until bubbles set at the edges, flip, and cook 1–2 minutes more.

Overmixing is what makes pancakes rubbery.

Swaps

Milk soured with 1 tbsp lemon juice replaces buttermilk.