Old Fashioned Buttermilk Pancakes
This is a simple recipe for the best old fashioned buttermilk pancakes. Make some this weekend and smother them with butter and maple syrup.
Ingredients
- 1½ cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups buttermilk
- 1 egg
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla optional
Instructions
- In a medium sized bowl, whisk together the all purpose flour, sugar, baking powder, baking soda and salt. Set aside.
- In another smaller bowl or a large measuring cup, combine the buttermilk, egg, oil and vanilla (if using). If you are using melted butter instead of the oil, do not add it in at this point. Whisk the mixture together well to beat the egg until it's smooth.
- Make a well in the dry ingredients. Pour the buttermilk mixture into the well and stir to just combine. If you are using melted butter, stir it in now. This will prevent the butter from solidifying in the cold buttermilk. The batter should look lumpy. Do not over stir; mix only enough to incorporate any dry pockets of flour. Allow batter to rest for 30 minutes (this step is optional, but it yields a better pancake).
- Preheat and grease a large skillet or cast iron pan on medium heat for several minutes until hot. Reduce heat to medium low. If your pancake batter has thickened too much while resting, add a few spoons of buttermilk to thin it slightly.
- Drop desired sized portions of batter onto the hot skillet and cook for 2-3 minutes. There should be little bubbles forming on the surface of the pancakes and the edges may start to dry out slightly. Flip the pancake and cook another minute on the other side. You can prick the pancake with a knife to ensure it is cooked thoroughly.
- Cook all the remaining pancakes. You can hold the ready pancakes on a platter covered with foil in a warm oven while you finish. Serve hot with butter and maple syrup or jam.