Recipe

Buttermilk pancakes

25 min • 4 to 6 servings •

Pam Blalock

Stack of fluffy pancakes topped with butter and syrup, served with fresh strawberries and blueberries on a white plate in a kitchen setting.

These pancakes are a Sunday morning ritual in our house.

Ready

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ teaspoon salt

3 Tbl sugar

2 large eggs

3 cups buttermilk

4 Tbl unsalted butter (melted)

1 Tbl canola oil

1 Tbl butter

Fresh fruit or berries (optional but recommended)

Set

2 mixing bowls

Whisk

Ladle

Skillet or large frying pan

Spatula

Go!

Mix flour, baking powder, baking soda, salt, and sugar in a medium bowl.

In a separate bowl whisk eggs, buttermilk, and 4 tablespoons butter of melted butter (not too hot).

Combine wet and dry ingredients and whisk well. The batter will have small lumps. This is okay.

Heat skillet or frying pan over medium heat.

Add oil and then butter to skillet and mix together with spatula.

With ladle pour batter onto skillet to form each pancake.

When bubbles appear on top (approx. 2 minutes) flip pancakes.

Remove from pan when cooked through (approx. 1 minute more).

Serve with maple syrup, powdered sugar and an additional pad of butter and fresh fruit as desired.

Recommendations

Bacon or breakfast sausages make a perfect combination.
I use canola oil in the hot skillet with the butter to keep the butter from burning. It has no distinguishable impact on the taste.Canola oil

buttermilk family kids pancakes

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