Tried and True Buttermilk Pancakes

MelindaMelinda Maiden
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Makes 11-12 pancakes

Makes 11-12 pancakes
Makes 11-12 pancakes


  • 2 cups all-purpose flour
  • 2 t. baking powder
  • 2 t. sugar
  • 1/2 t. salt
  • 2 cups buttermilk, plus more for thinning
  • 1 large egg, beaten
  • 1 T. vegetable oil, plus about 1/4 cup for the pan
  • 4 oz. unsalted butter, cut into t.
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  • 1

    Into a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting.

  • 2

    Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan.

  • 3

    Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm.

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