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Classic Buttermilk Pancakes

By Caroline Cummins, from the Culinate Kitchen collection

Serves	2 to 3
Yield	8 to 12 pancakes

Introduction

This recipe comes from a friend, who keeps a copy of it on a handy Post-It in the kitchen.

Ingredients

	2	cups flour
	1	Tbsp. sugar
	1½	tsp. baking powder
	1	tsp. baking soda
	3	Tbsp. butter, melted and slightly cooled
	2	eggs
	2	cups buttermilk
	1 to 2	cup blueberries (optional)
	~	Butter and maple syrup, for serving

Steps

Put the dry ingredients in a bowl and whisk them together. Put the wet ingredients in a larger bowl and mix them together. Whisk the dry ingredients into the wet ingredients just until blended.
Use a ½ cup or ⅓ cup measure to ladle the batter onto a preheated electric griddle, nonstick grill pan, or cast-iron pan (Use a little melted butter to grease the pan if necessary.) If desired, dot the individual pancakes with blueberries before flipping each pancake to finish cooking.
Serve warm, passing the butter and maple syrup at the table.

Notes

Culinate editor’s notes: You can replace the buttermilk with kefir, if you like, although you may need to add a little milk to the batter to thin it.

This content is from the Culinate Kitchen collection.

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I recommend this recipe

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