Light and Fluffy Buttermilk Pancakes
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.
15 pancakes; serves 4 – 6
- 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
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.
Fold 2 cups sliced fresh banana into the batter just before cooking.
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