If you’re like me, you grew up eating pancakes from a box of Bisquick or Krusteaz mix. There’s no shame in it. I ain’t mad at ya, Mama. But if you’ve had the real deal, nobody will blame you for straying. I have tried a lot of recipes for scratch buttermilk pancakes, and this one is damn fine. The pancakes are light, fluffy and tasty. We’ve probably made this recipe a hundred times. Autumn knows it by heart. If you have modestly stocked pantry, you can pull this batter together in under five minutes. We keep buttermilk on the shopping list; if not for pancakes, then for biscuits or waffles. (And there are a couple ways to fake it if you don’t have any buttermilk on hand. I’ll post some tips on that another day.)
Source
Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking by Eric Bromberg, Bruce Bromberg, Melissa Clark
Yield
Makes 12-15 pancakes. This recipe is easy to double or triple. With family over for brunch one time, we crushed 40 pancakes in one sitting.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ cups buttermilk
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 1½ tablespoons unsalted butter, divided, plus more for serving
- Pure maple syrup
- 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. Don’t overmix the batter!
- In a large skillet or griddle, melt the butter over medium-high heat. Working in batches, spoon ¼ cup of the pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on the surface, about 3 minutes. Flip the pancakes and cook until golden, about 1 to 2 minutes more. Serve hot, spread with butter and drizzled with maple syrup.