Breakfast

Fluffy Buttermilk Pancakes

Tall, tender pancakes from scratch. Make extra and freeze them for school mornings.

⏱ 30 min (10 min prep, 20 min cooking) 🍽 Serves 4 · 3 pancakes (about 4 inches) kid friendlyfreezer friendlybudgetquick vegetarian
📅 Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Batter

  • 2 cup All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Table salt
  • 2 cup Buttermilk
  • 2 Eggs, large
  • 3 tbsp Butter, salted, melted, plus more for the pan
  • 1 tsp Vanilla extract

  • To serve

  • ½ cup Maple syrup (optional)
  • 1 cup Blueberries (optional)

Make it yourself

Out of buttermilk? Make it → Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large bowl, griddle or large skillet, spatula, 1/4-cup measure.

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In another bowl whisk the buttermilk, eggs, melted butter and vanilla. Pour into the dry ingredients and stir just until no dry flour shows; small lumps are fine.
  3. Heat a griddle or skillet over medium heat and brush with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look dry, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden.
  4. Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest.
Make aheadMix the dry ingredients in a jar the night before.
❄️ FreezerCool, freeze in one layer on a tray, then bag for up to 2 months for best quality. Reheat in the toaster or microwave.
↺ LeftoversSpread a cold pancake with peanut butter and roll it up for a snack.
🧒 With kidsAdd blueberries or chocolate chips to the pancakes after pouring the batter. Kids can help whisk.
Dairy-free swapUse 1 3/4 cups unsweetened plant milk plus 2 tablespoons lemon juice for the buttermilk, and oil for the butter.
Gluten-free swapUse a gluten-free flour blend with xanthan gum.

Goes well with

🍇 Rainbow Fruit Salad🍳 Soft Scrambled Eggs

Good to know

All-purpose vs. bread flour (and friends) Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub