Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 30 min
Yield: 2
Ingredients: 1 cup flour, all-purpose; 1 tbsp sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk; 1 unit egg; 2 tbsp butter (melted, cooled slightly); 1 tbsp butter (for the pan)

Breakfast · American

9 ingredients · 30 minutes · 2 servings

Cook Now

Variations

Blueberry Buttermilk PancakesAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

Adjustments for this recipe

Adjust the portions

Use the serving control below to adjust ingredient quantities. Follow the method and its doneness cues; the serving control does not recalculate cooking times.

490kcal13.8g protein21.4g fat60.6g carbs~$0.83/ serving*

Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 cup	flour, all-purpose
1 tbsp	sugar
1 tsp	baking powder
½ tsp	baking soda
½ tsp	salt
1 cup	buttermilk
1 unit	egg
2 tbsp	butter (melted, cooled slightly)
1 tbsp	butter (for the pan)

Optional

Not counted above. The dish works without them.

½ tsp	vanilla (extract)
½ cup	blueberries
¼ cup	maple syrup
1 tbsp	butter (to serve)

Steps

Whisk1 min
dry, room temperature
flour + sugar + baking powder + baking soda + salt, thirty seconds of real whisking — this is the only chance to distribute the soda evenly, and a pocket of undispersed soda tastes soapy and bitter in the finished pancake
Whisk2 min
separate bowl
buttermilk + egg + melted butter (+ vanilla), until uniform. Let the melted butter cool below scalding first or it will cook the egg into threads; cold buttermilk will seize it into flecks, which is cosmetic rather than fatal
Fold1 min
barely combined, lumpy
wet into dry, about ten strokes with a spatula — stop while flour streaks and pea-sized lumps are still visible. Every extra stroke develops more gluten, and gluten is what turns a tender pancake rubbery and tunnels the crumb. The lumps hydrate on their own during the rest; a smooth batter is already overmixed
Rest10 min
covered, room temperature
batter, undisturbed. The flour finishes absorbing liquid and the gluten you did develop relaxes, so the batter thickens and mounds instead of spreading. Do not stir it again — the surface will be domed with CO2 bubbles from the soda meeting the buttermilk's acid, and stirring knocks them out. Do not push past 20 minutes either, or that reaction is spent before the batter hits heat
Fry12 min
medium, 190°C / 375°F griddle, buttered
- blueberries
1/3-cup pools of batter, spaced apart (+ blueberries dropped onto the wet tops rather than stirred in, so they do not bleed grey through the crumb). Cook until the edges dull and set and the surface bubbles stop closing over, about 2–3 minutes, then flip once. The second side takes half as long and the pancake is done when it springs back — press it or flip it twice and you crush the gas cells the leavening just built. Hold finished pancakes in a single layer, not stacked, or trapped steam softens the crust