For The Whole Family
Traditional Buttermilk Pancakes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 31 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 cups unbleached all-purpose flour
- 2 Tbsps sugar
- ½ tsp table salt
- 1 tsp Baking powder
- ½ tsp baking soda
- 2 cups Buttermilk
- ¼ cup Sour cream
- 2 large eggs
- 3 Tbsps unsalted butter (melted and cooled slightly)
- 1 tsp vegetable oil
- Maple syrup
- Berry
Product recommendation
If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
Preparation steps
1.
Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
2.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as necessary. Serve pancakes immediately with maple syrup and berries.
