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.
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.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. 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.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
My Family Love this recipe and I Love using my Silpoura Clip On Spout for no drips or mess. ... They were perfect pancakes.
There is a typo here...the buttermilk should only be 2 cups or so. Then only stir to moisten.
Nice and fluffy, great taste!! Mix the dry ingredients good, go mild on the butter in the pan and things turned out really nice.
too thin and mushy. more like crepes. too thin.
Love this recipe.....tastes very much like a thicker crepe. I tried the other buttermilk recipe from Martha where you separate the eggs and beat the whites. They were also fantastic and a bit thicker and more fluffy.
My pancakes turned out like crepes, also. While the flavor was good, they were thin and not fluffy at all. What could I have done wrong?
Amazing! If done right they are just delicious. This will be my go to buttermilk pancake recipe.
Our family LOVES this recipe. We are not looking any further as this is by far the best pancake recipe I have made. It is moist and not dry & cake-like, yet still very light. They are just as good cold, or rewarmed. I've served it to all our guests at our summer home and get rave reviews every time. Yum Yum YUMMY!!!!
The best recipe ever! Will never use anything else!!
Make sure to leave the dough lumpy though in order to get the best results!
The person whose pancakes turned out like crepes must have done something wrong. Make this recipe exactly as described and you won't be disappointed. I've made it at least 10 times since I discovered it. Truely the best pancakes EVER. I used real buttermilk.... not soured milk. These will be the only pancakes I'll ever make again.
I made these pancakes and they came out like crepes, very thin. I think they had to much buttermilk.
This recipe is awesome! So fluffy and delicious and easy to make! Will never make another pancake without using this batter! My son had chocolate chips on his and he said they were NOM!
Based upon a prior review, i reduced the buttermilk when doubling the recipe (used about 5 cups). I also substituted 2 egg whites for one of the whole eggs. My pancakes turned out beautifully-- in fact, my husband said they were some of the best pancakes he'd ever eaten!
This is a good recipe, just too much buttermilk in my estimation. I doubled the recipe and used 4 cups total. (I also added a teaspoon of vanilla and 2 teaspoons of cinnamon to the batter). Our pancakes do look like the photo and tasted fantastic. Someone told me once to use room temperature eggs and milk for pancake batter, but using the melted butter really seemed to eliminate the need for that. These are beautiful! And I was proud to serve them to my family.
We all very much liked this recipe, although I can't say that the pancakes looked like the ones in the photo. Mine were more crepe-like, not as cake-like. I agree with previous posts that these were delicious, delicate and spongy. I much prefer them to most recipes for pancakes that I have tried before.
I'm usualy not a fan of pancakes but I had a ton of buttermilk that had to be used up so I gave thses a try... Let me tell you, these are the BEST pancakes ever! The batch made more than my husband and I could eat so I froze the left over pancakes in freezer bags so every time we feel like 1 we just toss it on the griddle, they come out just as good as round 1. The only thing I changed was that I added a pinch of cinnamon and pumpkin pie spice to the batter.
I'm usualy not a fan of pancakes but I had a ton of buttermilk that had to be used up so I gave thses a try... Let me tell you, these are the BEST pancakes ever! The batch made more than my husband and I could eat so I froze the left over pancakes in freezer bags so every time we feel like 1 we just toss it on the griddle, they come out just as good as round 1. The only thing I changed was that I added a pinch of cinnamon and pumpkin pie spice to the batter.
Some people were posting that these are gummy. Either the batter has been over stirred or the griddle is not hot enough. I have been making these for the past three years and they are light and fluffy! The batter will be very lumpy-pretty big chunks of flour-but they cook up awesome! Also - don't use low fat buttermilk or butter.
This is the best buttermilk pancake receipe. If you follow her instuctions they will turn out beautifully. I read some of the other reviews and wanted to mention that a buttermilk pancake has a different consistency than a regular fluffy pancake. If you've had them before you know that but if this is your first time be prepared for something a little different. They are amazing!
This recipe has a gummy undercooked quality to it, even though it was completely cooked through. I didn't over stir it, and I followed the recipe exactly. Would definitely not make it again!
I tried this recipe this morning. My pancakes came out very gummy!!!! (I had no box mix to fall back on) HUGE disappointment! I may try it again an add a little more flour:(
BEST PANCAKES EVER . So soft and delicious .
This recipe yielded the best pancakes I have ever tasted! Perfection.
I usually take the word "best" when used in a recipe title with a grain of salt. But in this case, it's appropriate. Amazingly light and fluffy and just may be the "best" we've ever had.
This is my absolute favorite pancake recipe. I go to my friends' in rural Arkansas at least once a month and make these for all of us. I do add a tiny bit of nutmeg and cinnamon to the batter, as well as a dab of vanilla but that is the only change I make. I also warm the buttermilk slightly prior to mixing it with the butter so that the butter doesn't curdle. Then I fold that mixture into the egg and mix wet/dry. One friend said, "these pancakes taste like french toast!" Best recipe.
These pancake were very good! I added blueberries and peaches to the batter and everyone loved them! The recipe made too many pancakes for three adults and one child though, much more than the recipe stated.
We thought these turned out very good...not at all thin or flat as some people have experienced. With only 2 cups of flour to 3 cups of buttermilk, I thought the batter would be runny, but it wasn't. In fact, it was very thick. I used real buttermilk; maybe people are having issues with thin batter and flat pancakes because they are using milk and vinegar/lemon juice as a substitute for buttermilk? Milk vinegar/lemon juice is actually sour milk, not the same as buttermilk.
These pancakes were amazing!! Light and fluffy, good texture, great taste. My family loved them! I found my token pancake recipe. Wouldn't change a thing!! Yummmmm!
I made these this morning and loved them. I am not a very experinced cook but they turned out perfect.
Haven't tried this recipe yet, but for convenience, i use a couple of teaspoons of white vinegar with this much milk, instead of the buttermilk. And i use self-rising flour, instead of getting out the extra baking powders. I've found it also improves the pancake texture if you let the mixture rest for about half an hour before use.
I thought the taste of these were good. I used the powdered buttermilk and I had to use my mixer because they were really chunky and added a lot more flour until I got my desired thickness, but I would make them again.
I made these this morning, and we all LOVED them! Very tender pancake - did not have "eggy" texture as other post, so not sure of difference. I did shake up the buttermilk really well before measuring it out, and my eggs were large (not extra large or jumbo). I also used a thin pat of butter for each batch, not cooking spray as I might use for a box mix. I am curious about JBabb's recipe though - this is the only buttermilk recipe from scratch that I've ever tried...love to try new recipes!
I tried these this morning and they were very good, but not my favorite. I think the ratio of dry to wet ingredients resulted in a very "egg-y" texture. I will be going back to my old recipe.
These have to be some of the best pancakes I have ever made. I am very big on actually cooking and not buying processed products, and this is by far the best pancake recipe I have tried. I have five girls and they were a hit with all of them!
"Pederb" you may want to review the recipe again. The 175 degree temp is for the oven to warm the already cooked pancakes. I made these this morning and they were outstanding.
WOW, cook pancakes at 175 degrees? That must take a while and some dry pancakes will be the result. 9 year old recipe and an error like that has not been fixed?
Just made these pancakes for my family and everybody loved them! They are simply AWESOME! Light, fluffy, melting in your mouth!!! The best I've ever made and I have been searching and trying out a lot of different recipes lately! The batter is a little bit difficult to maneuver, but its completely worth the trouble! I always fold the beaten eggs in the end to make them extra fluffy! Definitely no more looking for the recipes - this one is the keeper!!!
I've made these several times, and they are always fantastic! Not too sweet, really light and fluffy. For those who say the batter is too thin...well, it is a bit thin, but that's part of what creates the final texture. I certainly wouldn't add extra flour. They usually aren't difficult to flip, unless I've made full-size ones. Slightly smaller than the called-for 6" flip just fine! This is definitely in my permanent recipe collection.
I thought these tasted great, but the batter is extremely difficult to work with. I agree that it seems like too little flour b/c they spread on the griddle and are difficult to flip. Maybe that's the trade off for the tenderness and flavor.
I made the batter for this twice because I thought I screwed it up the first time. The batter was SO THIN with huge lumps of flour both times. I even made sure to add the liquid slowly. I ended up adding around 3/4 cup more flour because the liquid just spread out in the pan leaving big chunks of flour behind. The flavor wasn't quite there and they came out extremely heavy.
My family loves these pancakes. There is a lot of buttermilk for 2 cups of flour, but I think that's what makes them great! They are like a cross between crepes and pancakes and are so yummy.
I just made these for dinner and they were amazing! Thank you!
I knew better than to pour 3 whole cups of liquid into 2 cups of flour, but I did it anyway. The batter was way too thin for me. I added some more flour, but it didn't have the consistency I wanted. They tasted great, but I didn't like how thin mine turned out.
these were by the far best pancakes I ever had thanks
These were the fluffiest pancakes I've ever made. The key really is not to overmix. Also, I let the batter sit for about 15 minutes before I made it. (I read somewhere that this also helps to make the pancake fluffy.)
Those pancakes look amazing. I really love buttermilk pancakes but I have never been good at making them fluffy....I'm sure its because I overmix the batter. I will have to try this recipe. They look delicious! I use batter blaster organic pancake batter which comes in a spray can whenever i'm pressed for time. Pretty tasty and no mess. I like adding bananas or cinnamon to the batter.
I just made these this morning and let me tell you this is what pancakes are supposed to taste like!!! They were just perfect!
okay i tried this the second time around! AMAZING RESULTS! :)
Outstanding result. Add a half cup fresh or frozen blueberries (as in picture) last. Add frozen beries gently or you'll have grey pancakes. The only trick is keeping the frypan the perfect temperature. When you find the right setting on stove, note it on recipe.
YUMMY! These are mt favorite and so easy to make!
Just made these with my husband for Valentine's Day. Absolutely delcious! Didn't have buttermilk so added 1tbs of Lemon juice for each cup of milk and let stand for awhile. Also added 1tsp of vanilla after reading the other comment (thanks). Dropped some fresh blueberrys on top after placing the batter on the griddle. Really light and fluffy but would agree not really thick, which was fine. My husband called them 'gourmet'! Highly recommended.
taste wise it was great, but as soon as i removed them from the pan it collapsed and it was flat! i'm suspecting it might be my baking powder! but i doubt it! everyone still ate it and loved it but it was dissapointing to me how it turned out, but i will try it again.
I just made these - they are fantastic! I added a tsp of vanilla to mine.
My sis-in-law made these for us last weekend and as Aunt D would say..."they were so good you'll slap your granny". Glad I was able to find it online so quickly. My new all time favorite!
These were not "a do again" as we call it in our house. They were flat and a little boring. I ended up just composting about half of the batter because no one wanted any...which is very rare. I even added bananas to the pancakes and the still fell flat.
I believe this is the very first "Martha recipe" I ever tried, several years ago, and it has become a family favorite - with bacon, of course! It was with this recipe that I learned the importance of a pinch of salt. You will notice if it is not there. Once I accidentally purchased nonfat buttermilk for the batter. I could not tell the difference. Once you've ladled the batter onto your griddle, dot each pancake with blueberries for added fiber, vitamins, and a burst of sweetness.
I believe this is the very first "Martha recipe" I ever tried, several years ago, and it has become a family favorite - with bacon, of course! It was with this recipe that I learned the importance of a pinch of salt. You will notice if it is not there. Once I accidentally purchased nonfat buttermilk for the batter. I could not tell the difference. Once you've ladled the batter onto your griddle, dot each pancake with blueberries for added fiber, vitamins, and a burst of sweetness.
I believe this is the very first "Martha recipe" I ever tried, several years ago, and it has become a family favorite - with bacon, of course! It was with this recipe that I learned the importance of a pinch of salt. You will notice if it is not there. Once I accidentally purchased nonfat buttermilk for the batter. I could not tell the difference. Once you've ladled the batter onto your griddle, dot each pancake with blueberries for added fiber, vitamins, and a burst of sweetness.
My husband and I have made these pancakes a couple of times, and they were just delicious! I spread some earth balance and honey instead of maple syrup...yummy!
I love these pancakes and make them every Sunday. They always turn out beautifully.
I made these two days ago, and I was thrilled. I added 1/2 C cornmeal (couldn't taste it, really, so I'm not sure what they would have been like otherwise) and 2 C of frozen blueberries. I didn't defrost the blueberries before using them; just dropped them into the batter after it had gone in the pan.
They froze beautifully, seperated by wax paper. I reheated several today in the toaster oven at 375 F for 9 minutes and they were even more divine,
I agree with lplines83- these were the worst pancakes I have ever made!!! I have made others, but decided to try these. they were flat !!! and I know my soda and powder were good because I had just bought them. They didn't even taste that good
I made these pancakes for my mom on mothers day and they were wonderful. I added the cornmeal as was mentioned below and they tasted very good. For whatever reason my pancakes turned out very thin, but I actually liked that they didn't come out too thick and heavy as I feel pancakes can be sometimes. I would definetly make these again as they were SO good!
I would agree with KaylaMarie, I've never had these turn out flat. They are ALWAYS thick and fluffy. The only thing I would mention, otherwise, is to watch the temperature of your cooking surface. I find with my griddle 375 is too high and they'll burn before they are done.
hey singer,
I made the pancakes and they turned out light and fluffy.I'm wondering if your baking soda went bad. kayla
These were great!!!!! I was a little worried because I had never made pancakes before and this recipe was so easy to follow!!!! I recommend this recipe!!!!
These turned out very thin for me, not at all what I was expecting.
I don't think I'll make this again- unless I'm in the mood for crepes!
We have these almost every Sunday morning. I replace about half a cup of flour with wheatgerm[ maybe just a wee bit more than that] and instead of sugar I use maple syrup as the sweetener. I also add a shot of vanilla to the liquid ingredients before combining it all. They are pretty good! At least I keep getting calls for repeats....my grandchildren love them and with these additions I think they are more nutritious.
GO TO WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE. YOU WILL LIKE IT
These are so yummy. They are the perfect consistency, not too rich or sweet. Yum!! I wonder if they would be good with half whole wheat flour...
Best ever definately a keeper recipe have not tried adding 1/2 cup yellow cornmeal, next time, but its great as it is. Great way to use up buttermilk.
When I saw you do these on TV, you added 1/2 cup yellow corn meal. I did this and they are delightful. Can't wait until Saturday morning to try them on the family.