Print: Old-Fashioned Buttermilk Pancakes

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.

Prep

19 min

Cook

32 min

Servings

Difficulty

Medium

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 per serving

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