Best Buttermilk Pancakes

I am posting this recipe out of pure love. Love for pancakes? Yes, but mostly out love for you, my readers. I think every one of you deserves to eat these. Pancakes have been revisited, reinvented, restyled, updated, and deconstructed in so many ways, it can be difficult to find yourself in front the original breakfast treat. In Italy, I often cringe in American-style bakeries when I see pre-made pancakes proudly displayed in the dessert case, ready to be reheated and served. Pancakes must, I repeat MUST be made to order, and eaten no more then a couple minutes from the time they’re cooked. Once you try this recipe you’ll understand the difference, and you’ll never look back.

Besides preparing them fresh, here are a few more secrets to making the perfect pancake:

  1. Combining baking powder and baking soda in the batter creates a well-risen and fluffy pancake.
  2. Buttermilk (or my easy buttermilk substitute) also helps activate the leaven, adding a delicate texture and a slightly tangy flavor
  3. Do NOT over-mix. It is very important to curb the natural urge to beat the batter until it is smooth and lump-free, this will only result in a flatter, tougher pancake. Stop mixing while there are still lumps and a few streaks of flour in the batter.

So here you go, I invite you to slice into this simple pile of plain, classic, fluffy pancakes hot off the griddle and smothered in nothing more than pure, sticky maple syrup. I’m willing to bet that you’ll be loving me right back.

 Buttermilk Pancakes

  • 1 cup plus 2 tablespoons (150 g) flour
  • 2 teaspoons (10 g) granulated sugar
  • 1/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk (or substitute with 1/2 cup milk, 1/2 cup yogurt, and 1 tsp lemon juice)
  • 1 large egg
  • 3 tbsp (42 g) butter, melted
  • Vegetable oil (for griddle)
  • extra butter (for serving)
  • maple syrup
For 5 large or 10 small pancakes

In a mixing bowl, combine the flour, sugar, salt, and baking soda and powder.

In another bowl, whisk together the milk, yogurt, lemon, egg, and melted butter. Dump the wet ingredients into the dry ingredients and whisk until just blended, but do not over mix.

Heat a spoonful of oil in a large nonstick griddle or skillet over a medium flame. When skillet is hot, pour a ladleful of batter into skillet. Flip when edges dry and bubbles start to form in the middle, about 2 to 3 minutes. The bottoms should be browned. Cook the other side until browned, about 2 minutes longer. Repeat with remaining batter and serve immediately with a pat of butter and abundant maple syrup.

1 Comment

  • I will have to try this recipe with the substitute for buttermilk which I can never find in Sicily. Pancakes are life!!!

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