buttermilk pancakes

by Patricia on February 25, 2010 · 11 comments

blueberry buttermilk pancakes

Hi. How are you? Good I hope… By now I’m sure you’ve noticed I’ve been taking a bit of break. It wasn’t entirely planned but between birthdays and Valentine’s, and snow trips and Wicked, I’ve been eating out a lot the last couple of weeks and not cooking. But I’m back now and I made you pancakes.

blueberry buttermilk pancakes

I grew up eating pancakes from mixes. You know: Bisquick, Aunt Jemima, Hungry Jack. And in my adult life I moved on to the fancier mixes like Bob’s Mill and such. All of these make fine pancakes but I wanted to have more control over the outcome so I started playing with pancake recipes about a year ago. And after eating a lot of pancakes, I think I’ve found the best one. I stumbled upon Bette’s Buttermilk pancakes about six months ago and have tested it many times, adjusting a few things here and there along the way. And by-gum, these are darn good pancakes.

The baking powder, baking soda, and buttermilk come together in a chemical reaction that give these pancakes major lift. So much lift, in fact, that the batter gets fluffy after sitting for a few minutes (I’m talking big air bubbles here).

blueberry buttermilk pancakes

Buttermilk Pancakes

(adapted from Bette’s Buttermilk Pancakes)

The trouble I have with most recipes is that they make too many pancakes for 1-2 people which is the number of people I feed most often. So I put my math skills to use and cut everything in half, so if you want more pancakes just double it all.

The original recipe includes melted butter in the batter but I’ve found they are just as good without it (and I feel less guilty about slathering them with butter pre-syrup).

My favorite way to make these is with blueberries sprinkled over each pancake as they cook on the first side, but raspberries or a little cinnamon sugar is also nice. Or try chocolate chips if you’re feeling a little naughty.

Makes about 12 pancakes

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup milk, whole or 2 percent
(optional) choice of berries, chocolate chips, bananas, or other nuts.

  1. In a medium bowl, whisk together the dry ingredients.
  2. In a small bowl, beat together the milks and egg.
  3. Just before you’re ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once. Stir just until the dry ingredients are mixed in, the batter will be slightly lumpy.
  4. If you are using berries or nuts (or chocolate chips), mix them in now or sprinkle on top of each pancake in the skillet (I usually use the sprinkle method because I don’t like my batter to turn blue from the blueberries even though I know it doesn’t affect the flavor, I’m just a little particular. Plus this means I can make sure each pancake has the right number of berries… er, nevermind).
  5. Heat a lightly oiled griddle or heavy skillet to medium-high (I cook them on medium but my stove runs a little hot so you may want to experiment to find the right temperature for your stove).
  6. Spoon 1/8 to 1/4 cup of batter onto the hot skillet. When bubbles appeear on the surface and the underside is lightly browned, flip it and cook another 2 minutes.
  7. Serve immediately or keep warm in a 200 degree oven (or on “warm” if your oven has it).

Notes

  • If you have leftovers, lay them in a single layer on a baking sheet and put it into the freezer. When frozen, transfer to a zip top bag and keep frozen. Then when you’re having a pancake emergency, take one out and toast it. Crisis averted.
  • I use a regular spoon to scoop the batter (you know in a silverware set, there is the smaller teaspoon and larger (soup?) spoon. I use the latter). The batter is fluffy so the scoop probably is about double the volume of the spoon but it still makes smaller pancakes which I find easier to flip and let’s face it, pancakes are better in stacks and the smaller the pancake the bigger the stack.

{ 8 comments… read them below or add one }

1 Beth February 25, 2010 at 8:12 pm

I cannot wait to try your recipe!! My pancake history is similar to yours, and I started testing from-scratch recipes this past year. Of the last three recipes I’ve tried, none tasted delicious enough to make it into my recipe box. I am so happy to see that you’ve done so much leg work for me! :) I’m thinking Saturday morning’s breakfast will be Pancakes a la Patricia…
By the way, I’m a sprinkler as well. The chocolate chips *must* be evenly spaced throughout the pancake. ;)
I’m glad you’ve had a break from the kitchen (well, a break from cleaning the kitchen anyway), but I’m more glad you’re back.

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2 Veronica February 25, 2010 at 8:18 pm

Girl, I was missing your posts! Funny you posted pancakes b/c I have a buttermilk pancakes recipe I’ve been wanting to post as well but have gotten backlogged. I’ve only tried a few and I’ll make this one next time. Whenever I have to buy buttermilk for a cake (I make a lot of cakes), I always use the extra buttermilk for a batch of pancakes! I love them.

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3 Joie de vivre February 26, 2010 at 3:07 pm

These are GORGEOUS! Light, fluffy. Yum.

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4 Becky February 26, 2010 at 5:45 pm

I have a buttermilk recipe that we us all the time, but find that if you can’t serve the pancakes right away they tend to fall. Look forward to trying your recipe.

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5 Deb Puterbaugh February 26, 2010 at 8:27 pm

Yum! I made them with a couple of eggs on the side for hubby, had mine with strawberries & whipped cream.That’s a keeper! It was just the right amount .
Thank you!

6 Eliana February 27, 2010 at 1:32 pm

Pancakes are such great comfort food. I always have buttermilk in the fridge so I may just have to make these tomorrow because they look irresistable.

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7 Joel February 28, 2010 at 3:29 pm

I’ve been having really good luck adding chopped walnuts and a dash of nutmeg to my pancakes. I agree that spooning it onto the griddle is the way to go. I used to be a pourer, and now I’m reformed.

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8 Kristen March 18, 2010 at 9:40 am

I do not make pancakes. My kiddos know that is what grandma is for. Today, however, there is a few extra boys over and my pantry not brimming with goodies so I am forced to make something. I chose your pancakes because as far as pancakes go these are the best looking ones I have seen.

I made them with fake buttermilk (soymilk + vinegar). They turned out really well. Better than expected! Even the boys who said they didn’t like blueberries ate them and then licked the real syrup off their plates :)

8 Thumbs up from the 9, 10, 11 & 12 year old who are now to be scrubbing all the sticky from their hands and faces!

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