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Best Buttermilk Pancakes

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The key to light and fluffy pancakes? Don't overmix the batter -- it should have small to medium lumps.

  • Yield: Makes nine 6-inch pancakes

Source: Martha Stewart Living, February 1998

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
  • 1 cup fresh blueberries (optional)

Directions

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

Cook's Notes

If serving with bacon, reserve half a teaspoon of bacon drippings to grease the griddle.

Reviews Add a comment

  • shaferly
    5 JUL, 2017
    Amazing!!! Subbed yoghurt for buttermilk.
    Reply
  • shimz2210
    17 JUN, 2017
    THE best pancake recipe ever! Soft, light,fluffy and delicious.
    Reply
  • paulis52
    13 JUN, 2017
    I made these today, following the recipe to the letter--light and fluffy they were not! They were flat and had a raw consistency to them, no matter how long I had them on the griddle. They came out more like crepes. I know that everyone is raving about the fluffiness of these pancakes. I can't attest to that.
    Reply
  • ALR8565038DW
    30 APR, 2017
    I made this recipe this morning exactly as written and they were the best pancakes I have ever had!
    Reply
  • eunmejyahooco
    29 APR, 2017
    I made these pancakes this morning for my family and they loooovvvveeed them. They were all gone in seconds. Nice, fluffy and moist. The only thing I added to the recipe was vanilla can't have pancakes without vanilla.
    Reply
  • candacestutz
    4 MAR, 2017
    I made this recipe this morning and it turned out some delicious pancakes, absolutely perfect. I left out the sugar because we are trying to cut back on sugar and it didn't take away from the flavor one bit. Yielded close to 20 pancakes so we will have the leftovers tomorrow morning. I served with strawberries, bananas, and a drizzle of maple syrup.
    Reply
  • irmisteinergma
    16 MAY, 2016
    How many pancakes do you get out of this recipe?
    Reply
  • jeanneboydnyc
    16 FEB, 2016
    I made these pancakes exactly as written and they were perfect: light, fluffy and delicious. This recipe also makes very good waffles.
    Reply
  • MS11803404
    21 JAN, 2016
    I love this recipe, I tried many over the years but with this one pancakes are nice and fluffy my family enjoys it
    Reply
  • cslewis1111
    3 JAN, 2016
    I have made this recipe exactly as written for years. At one time my daughter was on a big pancake making kick and so we tried tons of recipes, this was the one that we always came back to to. It is wonderful. The amount of buttermilk gives them a wonderful flavor, and they are light and fluffy, not tough, rich and yummy. Made them again this morning. Perfection.
    Reply