Buttermilk Pancakes

Prep Time:
15 Minutes
|
Cook Time:
6 Minutes
|
6
Servings
North American
Breakfast
Updated:
December 5, 2022
|
Published:
December 5, 2022

Prepare Ahead

If using an electric skillet, set the temperature to 350F. Else, prepare a pan on the stove over medium heat. The dry mixture of this recipe can be made ahead of time and stored as long as you wish. When ready to make pancakes, simply add 1 1/2 cups of the dry mix to to the wet ingredients for every 6 pancake servings.

Ingredients

Wet Mix

1 1/4 Cup Buttermilk

1/4 Cup Neutral Cooking Oil (Vegetable, Canola, Peanut, ect...)

1 whole Egg

Dry Mix

1 1/4 Cup All Purpose Flour

1/4 Granulated Sugar

1 tsp Baking Soda

1 12 tsp Baking Powder

3/4 tsp Salt

Directions

  1. Pre-heat an electric skillet to 350F or a large frying pan over medium heat.
  2. Mix the dry ingredients to one mixing bowl and whisk until completely combined.
  3. In a separate mixing bowl, beat one large egg until thoroughly scrambled. Add in the oil, and continue mixing until both the egg and oil have emulsified. Stir in buttermilk and continue until the mixture is smooth and well combined.
  4. Add the contents of the dry mix into the wet mix bowl. Resist the urge to whisk here, and instead use a large stirring spoon to gently combine both mixtures into a lumpy but well combined batter. It should resemble small curd cottage cheese. Do not over mix as the batter will create rubbery pancakes.
  5. Set the batter aside and let rest for 20-30 minutes.  It will become airy and bubbly over time.
  6. When the pan or skillet is heated, drop a small amount of batter on the surface to test the temperature. You WILL NOT need butter for this recipe as the oil in the wet ingredients will prevent the pan from sticking. It should take about 45-60 seconds for the mini pancake to set and form small airy bubbles on the surface. Flip the mini pancake over and you should see a golden brown surface. Not too dark or too light. After another 30 seconds on the other side, remove the mini pancake and let cool slightly before tasting to make sure the pancake is suitable before making necessary adjustments to the heat.
  7. When ready, continue the same process for the larger pancakes. Increase the cooking time by 30 seconds per side. (Roughly 1.5 -2 minutes. Once you see the airy bubbles forming on the surface of the raw side, you can peak under the pancake to see the color of the cooked side as the it will be sturdy to move around.
  8. Repeat until all the batter is gone. You can store the pancakes in the microwave or slightly warm oven until the batter is gone or serve immediately between each round.

Tools and Vessels

  • Large Non-Stick Skillet or Electric Griddle
  • 2 Large Mixing Bowls
  • Stirring Spoon
  • Flipping Spatula

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Jay