Buttermilk Pancakes


  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon unsalted butter, melted
  • 1 egg, lightly beaten

In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator.

Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.

Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.

Makes 12 to 16 pancakes.

Source: “Breakfast & Brunch” by Norman Kolpas (Friedman/Fairfax)

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a comment

Name: (Required)

eMail: (Required)



By submitting a comment here you grant this site a perpetual license to reproduce your words and name/web site in attribution. Keep it clean, Respect others. Don't hate, Don't use language you wouldn't use with your mom or your comment will be removed.