This is my mother's and grandmother's old-fashioned buttermilk pancakes recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter , melted
- 1 tablespoon vegetable oil , or as needed
Instructions
-
1
Preheat a griddle to medium heat according to manufacturer's instructions.
-
2
Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir until well blended but some small lumps remain. Overmixing the batter will make the pancakes tough and rubbery.
-
3
Pour oil on a paper towel; spread over griddle to lightly grease. Splash griddle with a few drops of water to test it; water should dance across the surface and not instantly steam and evaporate.
-
4
Drop batter by ¼ to ⅓ cupfuls onto the griddle; cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chocolate Cherry Upside Down Cake
This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
Quesadillas de Flor de Calabaza (Zucchini Blossom Quesadillas)
These quesadillas de flor de calabaza (zucchini blossom quesadillas) are very popular in Mexico. The bacon grease in the recipe adds another level of tastiness to the quesadillas. Plus, they crisp up beautifully.
Cranberry Apple Pecan Quinoa Salad
This cranberry apple pecan quinoa salad is a beautiful and light take on a fall salad. The tastes mix well together, and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!