Search
Explore

Light and Fluffy Buttermilk Pancakes Recipe

Light and Fluffy Buttermilk Pancakes

1

 

These pancakes are based on the ones our partner Suzanne Allgair’s mom always made when Suzanne was growing up. We’ve just increased the buttermilk to make them a little¬†thinner, more ethereal, and crispier.

Serving Size:

15 pancakes; serves 4 – 6

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons vegetable or canola oil
  • 1 1/2 tablespoons unsalted butter, plus more for serving
  • Pure maple syrup, for serving

Method:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, eggs, and oil. Gradually stir the wet ingredients into the dry.

In a large skillet or on a griddle over medium-high heat, melt the butter. Working in batches, spoon . cup pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on each pancake’s surface, about 3 minutes. Flip the pancakes and cook until golden, 1 to 2 minutes more. Serve hot, spread with butter and drizzled with maple syrup.

Variations:

Banana Pancakes

Fold 2 cups sliced fresh banana into the batter just before cooking.

Notes:

Reprinted with permission from Bromberg Bros. Blue Ribbon Cookbook by Bruce and Eric Bromberg and Melissa Clark, copyright © 2010. Published by Clarkson Potter, a division of Random House, Inc.

Photography by Quentin Bacon

 

Prep Time:

Cook Time:

Total Time: 0 min

Article Posted 6 years Ago

Videos You May Like