Buttermilk pancakes

A desire to use up some leftover buttermilk led me to a veritable classic: buttermilk pancakes. I rarely make myself much of an elaborate breakfast–typically just a smoothie or sometimes a bagel. It always feels like too much of an indulgence to have pancakes, but they really do come together very quickly.


Serves 4
from New York Times Cooking

2 cups all-purpose flour
3 tbsp sugar
1½ tsp baking powder
1½ tsp baking soda
1¼ tsp salt
2¼ cups buttermilk
2 large eggs
3 tbsp unsalted butter, melted
½ tsp vanilla extract
vegetable oil for the pan

Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Make a well in the centre and pour the buttermilk into the wee. Crack eggs into the buttermilk. Pour the melted butter into the mixture. Starting in the centre, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). Batter can be refrigerated for up to one hour.

Heat a large nonstick griddle or skillet over low heat for about 5 minutes. Add 1 tbsp of oil to the skillet. Turn up to medium-low and using a measuring cup, ladle ⅓ cup batter into the skillet. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned.


Fluffy, eggy, crispy edges, with just a hint of sweetness, everything I’m looking for in a breakfast pancake! I used closer to a ½ cup measuring cup to ladle things in, as the ⅓ cup made a bit of a small pancake. One thing to be careful of in future is to ensure that’s thin enough/cooked long enough that the interior is completely cooked. Otherwise, drizzled with a bit of maple syrup, they make for a delightful breakfast (and midday snack, as was the case for me). I also refrigerated the leftover batter and used it in the next morning, and it was just as good.

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