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Epicurious
Gourmet

Buttermilk Pancakes

By Zanne Early Stewart and Patty Early

4.4

(185)

This image may contain Food Bread and Pancake

You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast.

Active time: 15 min Start to finish: 15 min

Cooks' note:

Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Recipe information

  • Yield

    Makes 14 (3-inch) pancakes

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
Vegetable oil for brushing griddle

Preparation

  1. Step 1

    Preheat oven to 200°F.

    Step 2

    Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

    Step 3

    Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

TagsPancakeAmericanButtermilkDairyMainBreakfastBrunchNut FreeVegetarianQuickEasyGourmet
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