Description
Light and fluffy, these classic buttermilk pancakes are perfect with maple syrup. Add blueberries or chocolate chips to make them even better.
Ingredients
Units
Scale
- 1 cup unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for the pan)
Instructions
- Mix dry ingredients. In a medium bowl, whisk together dry ingredients until evenly mixed. Set aside.
- Mix wet ingredients. In another medium bowl, whisk together the buttermilk, milk, egg, and melted butter.
- Mix together. Pour the wet ingredients into the dry ingredients and whisk together until just mixed. There will be lumps in the batter which is perfectly fine. Don’t over mix.
- Cook pancakes. Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.) Lightly coat the skillet with non-stick cooking spray or butter. Working in batches, for each pancake, pour a scant ¼ cup of the batter into the skillet and cook until bubbles form on the surface, the edges are a little dry and the underside is nicely browned, 2-3 minutes. Flip the pancakes and cook until the bottoms are browned, 1 to 2 minutes more.
Notes
- Recipe adapted from Cook’s Illustrated.
- For our family of 4, I usually double the recipe.
- For blueberry or chocolate chip pancakes, gently fold 1 cup blueberries or 3/4 cups chocolate chips into the batter before cooking.
