I have a lot of pancake and waffle recipes here on the blog. It makes sense, really. Breakfast is my favorite meal, I’m a food blogger who likes to create fun + new recipes, and I like maple syrup a whole lot.
But when I say I have a lot of pancake recipes, I mean a lot. Eight to be exact, and none of them are plain jane.
(1) Honey Cornbread Pancakes
(2) Oatmeal Cookie Pancakes
(3) Whole Wheat Buttermilk Pancakes (the ‘healthy’ version of this recipe!)
(4) Blueberry Lemon Pancakes
(5) Carrot Cake Pancakes
(6) Whole Wheat Brown Sugar Banana Bread Pancakes
(7) Blueberry Lemon Dutch Baby Pancakes
(8) German Pancakes with Apples (my current obsession)
And I love them all.
After posting my recipe for classic buttermilk waffles I got a few emails asking about a buttermilk pancake recipe and couldn’t believe that I didn’t have one here on the blog. Especially since we make them ALL THE TIME! And so, here they are! A recipe just for you (well, actually me, but you get the point).
These pancakes are my go-to, my fave and my main squeeze. I like my pancakes fluffy and light, with a buttery crisp brown outside and a middle that I can soak my teeth into (and obviously they need to be able to soak up all that maple syrup goodness).
You can use this base and make pancakes any way you’d like. I sometimes add in some chocolate chips with a hint of orange zest, berries, or just have them as is. Really, they’re pancakes so I’m going to be happy with whatever is inside.
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Kosher salt
- 1 cup buttermilk
- 2 tbsp sour cream
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled slightly
- Vegetable oil or butter, for frying
- Pure Canadian maple syrup, for serving
- Preheat oven to 200 degrees F if you're going to serve pancakes when they're ALL cooked.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a small bowl, whisk together buttermilk, sour cream and egg. Once cooled, whisk in the melted butter. Add the buttermilk mixture to the flour mixture and mix gently just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour. (Avoid over-mixing or the pancakes won’t be as tender.) Let the batter sit for at least 10 minutes.
- To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter (or oil) to the pan. You can test to see if the pan is hot enough by adding a few drops of water, when the drops sizzle the pan is ready!
- Pour 1/4 cup of pancake batter into pan. Cook on the first side until bubbles form on top and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone, adding more butter to the pan if necessary. If you want to serve all the pancakes together, add the cooked pancakes to the pre-heated oven on a parchment-lined baking sheet.
- Serve with the pancakes hot with maple syrup.
Recipe adapted from Cook’s Illustrated, ages ago.
*If you aren't going to serve the pancakes until you've cooked them all, preheat oven to 200 F and place pancakes on parchment paper on a baking sheet until you're ready.