The Absolute Best Buttermilk Pancakes
As a child, pancakes were my favorite weekend breakfast. My mom made hers with Bisquick, a tablespoon of sugar thrown in for a touch of sweetness, and I gobbled them up, thinking that all pancakes came from a box. In my journeys as a would-be gourmand, I have discovered that there are many roads to great pancakes, and that boxed mixes are no substitute. I even mix my own dry ingredients ahead of time to take along on camping trips. Multigrain pancakes, buckwheat pancakes, cornmeal pancakes, oatmeal pancakes, banana-walnut pancakes, pumpkin pancakes – the list goes on and on. Any kind of grain can become a pancake. Almost any kind of fruit or nut can be cooked in or tossed on top. And of course, traditional buttermilk pancakes are a mainstay.
Two summers ago, I housesat for some Chicago-area friends, Dave and Harriet, while they went on a three-month foray to Alaska. After they returned, I stayed with them through the fall while I was searching for a new job. On weekend mornings, Harriet would get out her electric skillet and fry a batch of the best buttermilk pancakes I’ve ever eaten. I didn’t leave for my new home in Grand Rapids without that recipe.
While I usually try to maintain a dietary lifestyle that involves whole grains and sugars that have been processed very little or not at all, these pancakes are white-flour-white-sugar-and-don’t-mess-with-it. And they’re worth every bite. I’ve reduced the amount of oil without hurting the flavor or texture, and low-fat buttermilk works just as well as the full-fat variety. The recipe serves two as is, but can be doubled or even tripled to feed a family or a crowd.
The Absolute Best Buttermilk Pancakes
In a small mixing bowl, beat together:
1 cup buttermilk (low-fat or full-fat)
1 tablespoon oil
1 large egg
In a separate bowl, whisk together:
1 cup unbleached flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Add the dry mixture to the wet, mixing well. If the mixture looks too thick, add more buttermilk, a tablespoonful at a time, until it looks pourable. However, it should not be thin and runny.
Pour by half cupfuls onto a hot, greased griddle or electric skillet (about 350 degrees), spreading the batter a little if needed into an 8-inch circle. Cook until bubbles form in the center (use a spatula to lift just the edge of a pancake and peek at its cooked side if you’re unsure whether or not it’s ready to turn). Flip over, and cook the other side – you’ll be able to literally see them puff up. Remove from hot surface, and place on a platter in a warm oven, or keep covered, until the entire batch is done.
Serve with butter and warm maple syrup.
I am a self proclaimed pancake snob, always looking for the perfect stack! I saw that you grew up like I did, on Bisquick pancakes. My moms pancakes have always been the best I’ve ever had. Yum!
But your “from scratch” recipe sounded so inviting, so I tried it…mmmmm!!!
They truly are the absolute best buttermilk pancakes!
Thanks!
Thanks for the love, Katy!
Okay, Harmony, I just made these on Sunday. Ella ate THREE of them. Suffice it to say, this is my new pancake recipe. While it’s not whole grain, it beats out the previous winner (Trader Joe’s mix). Thank you for the great recipe!
Mmmm… Mmmmm…. Mmmm…. Slobber… Drool… These are the best pancakes ever. I made them after making butter with real milk from Lubber’s farm.