Foodie Friday: Favorite Buttermilk Pancake Recipe
I never used to be a big fan of pancakes. Then I had kids. Pancakes are a toddler crowd-pleaser on par only with that neon orange Kraft mac and cheese straight from the box. After much searching, here is my all-time favorite recipe for buttermilk pancakes …
This recipe is (almost completely) from NYT cooking. These pancakes come out light and fluffy, and even for those of us who aren’t “pancake people,” these are very tasty! Obviously the kids love it when I make “Mickey Mouse” or a lumpy-looking dog, but I tried taking photos of those and you literally cannot tell what animal I’m attempting to make due to my lack of pancake shaping skillz … Luckily toddlers are impressed even with basic attempts at creative shapes. I’ve augmented the NYT recipe with my own tips, below:
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- Butter for the pan (NYT says oil, but why would you do that to your taste buds when the alternative is delicious butter?)
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine.) The batter can be refrigerated for up to one hour.
- Heat a large non-stick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Coat the bottom of the skillet in butter. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned (about 2 minutes). Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve. They cool quickly!
Enjoy! I’m taking off Christmas week so will see you after the holidays. Stay warm, eat pancakes, and have fun!