Buttermilk Pancakes
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings (about 12 pancakes)
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings (about 12 pancakes)
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.
