Buttermilk Pancakes

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings (about 12 pancakes)
Level:
Easy

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1 1/2 teaspoons sugar
  • 4 tablespoons unsalted butter, melted, plus more for topping
  • Vegetable oil, for the skillet
  • Maple syrup, for topping
Directions

Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.

Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it's OK if there are a few lumps.)

Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.

Photograph by Travis Rathbone


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