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Perfect Buttermilk Pancakes

Perfect Buttermilk Pancakes

These are a family favorite on lazy weekend mornings when we've run out of Bisquick™.MORE+LESS-

2

teaspoons baking powder

2

tablespoons melted butter

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  • 1

    Heat griddle on stovetop over medium heat.

  • 2

    In large bowl beat the egg and then add buttermilk, milk and baking soda. Stir in flour, sugar, baking powder, salt and melted butter and mix until well combined.

  • 3

    Pour batter onto hot griddle in 4 inch circles and cook until edges are set ... flip and cook for one minute.

  • 4

    Feeling adventurous? Add 1/4 cup of pecans or 1/2 cup of blueberries (or both) to the batter before cooking and enjoy.

No nutrition information available for this recipe


The PERFECT Pancake

Y’all know I love pancakes. They are the first thing I think of the morning of my birthday. They are the “sick food” that I crave when I’m not feeling well. Pancakes remind me of my grandmother. She made them for us all the time. My blueberry pancake recipe is a nod to her and the fit I threw when she cut my pancakes before putting syrup on them.

I’ve gotten past my fits and have a huge appreciation for pancakes and the memories I have of my grandmother. When I started thinking about #nationalpancakeday I realized that I haven’t given you all the perfect plain pancake recipe.

I love this recipe because it’s absolutely perfect plain, and it can also get enhanced with fresh berries, chocolate chips, crumbled bacon and more!

I’ve tested several kinds of flours and White Lily reigns supreme (of course), but if you can’t get your hands on any, regular AP flour is just fine. Here are a few of my pancake perfecting secrets:

Don’t over mix your batter. It should be lumpy. You want to make sure all the dry ingredients are incorporated, but you should stop mixing after that.

Let your batter rest for 10-15 minutes. Letting the batter rest allows the flour to hydrate, which is important since we are doing our best not to over mix. Resting also allows the leavening agent to evenly distribute throughout the batter. This is what makes your pancake light and fluffy!

If you want super crispy pancake edges, use 1/2 coconut oil and 1/2 butter in the griddle/skillet to cook your pancakes in.

The PERFECT Pancake

3 tbsp butter, melted plus butter for cooking the pancakes

Whisk together flour, baking powder, salt, and sugar in a medium mixing bowl. Whisk egg, buttermilk, and butter in a measuring cup. Combine the dry ingredients with the wet, being sure not to over mix. There should still be lumps but no signs of dry ingredients throughout the batter. Allow the batter to rest for 10-15 minutes.

Heat a griddle or non-stick skillet to medium-low heat. Add 2 tbsp of butter to the skillet and allow it to melt. Once melted, add 1/4 cup of batter to the skillet for regular size pancakes. For larger pancakes, add 1/2 cup.

Cook on the first side until bubbles form on the wet surface of the pancake. Flip and continue cooking until the other side is golden brown.

*To add other flavors to the pancake, sprinkle berries, chocolate chips, bacon, etc. on the wet side of the pancake while the first side is cooking.


The Perfect Buttermilk Pancakes

Heat oven to 200 degree F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.

Heat a large nonstick griddle according to the manufacturers instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay.

Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.

(Nutrition facts are based on 1 pancake per serving without maple syrup or additional butter.)

The secret to light and tender pancakes begins with one simple ingredient: buttermilk. Instead of folding beaten egg whites into the batter (a common method for fluffing up pancakes), we used buttermilk for a melt-in-your mouth stack. And our techniques? 1. Don't over mix the batter or the cakes will toughen. 2. Though pancakes are terrific right off the griddle, you can cook all the batter at once. Keep cakes warm in the oven and serve when you're ready to sit down.


Perfect Buttermilk Pancakes - Recipes

Preheat the oven to 250°F degrees.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and kosher salt until well combined and aerated. Pour the buttermilk on top, crack eggs into buttermilk, and add the 3 tablespoons of the melted butter to the mixture. Starting in the center and eventually moving towards the outside of the bowl, whisk everything together, just until all ingredients are incorporated and a thick, lumpy batter forms. (Do not overbeat.)

Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Brush the cooking surface with some melted butter. Raise heat to medium–low, and using a measuring cup, ladle about 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, being careful not to crowd the cooking surface.

Cook the pancakes until the bubbles that rise to the surface stop closing up immediately upon popping, 2 to 4 minutes. (If using blueberries, add 4 to 6 blueberries to each pancake before flipping and let them sink into the batter.0

When a small crater appears and remains such, and the bottom of the pancake looks golden-brown, then you can flip (a fish spatula makes the flipping much easier). Cook until the other sides are lightly browned, about 1 to 2 minutes. Keep in mind that the longer you cook the pancakes, the slightly faster this process will go as the pan or griddle will be more thoroughly heated through trust your eyes and nose more than the time frame. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in the warmed oven until all the batter is used up and you are ready to eat. In between batches of pancakes, brush your cooking surface with more melted butter.

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Recipe Summary

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk
  • ½ cup milk
  • 3 eggs
  • ⅓ cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.


Perfect Pancakes

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.

Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.


I have SUCH a love-hate relationship with pancakes on so many levels.

1. I LOVE the way good pancakes taste.
2. I HATE what good pancakes do to my bottom. I eat them, it grows.
3. I LOVE the experience of making pancakes from scratch, hearing them sizzle as I pour them onto a hot griddle, and watching everyone in my family gather around the stove and tell me how much they love me.
4. I HATE pancakes that are chewy, tough, and flavorless.
5. I HATE what good pancakes do to my bottom. I eat them, it grows.

Making pancakes from scratch is the only way to go. But there&rsquos only one problem: pancakes made from scratch often don&rsquot taste as good as those made from good box mixes, let alone those in pancake houses. Pancakes at home are often either too eggy&hellipor too chewy and tough&hellipor just too blah.

Lucky for you, I happen to be obsessed with pancakes, and decided not to rest until I came up with the perfect pancake recipe. This one works every time, but you have to do absolutely everything I say or your life will spiral downward into a series of mishaps and lost opportunities. Seriously: you must do everything exactly as I do, right down to wearing yoga pants with holes and tying your greasy hair in a knot on top of your head so it won&rsquot dangle in the batter.

The Cast of Characters: CAKE FLOUR (essential ingredient), sugar, baking powder, salt, eggs, milk, vanilla, and butter.

Start by throwing 3 cups PLUS 2 tablespoons cake flour into a mixing bowl. You MUST include the extra two tablespoons of flour or your life will quickly spiral out of control and implode and explode and crumble.

You&rsquoll just have to trust me on this.

Next add 3 tablespoons of baking powder. You must do this or&hellip

Next comes 2 tablespoons sugar.

Stir together the mixture, then set aside.

Now throw together 2 cups of milk&hellip

And 3 teaspoons vanilla extract.

You must trust the Pioneer Woman. Please, for one moment just forget that she really has no idea what she&rsquos doing.

Stir the milk mixture together until the eggs are beaten and part of the mix.


Buttermilk Pancakes

Three words. Homemade buttermilk pancakes. As a recovering boxed pancake mix addict, I’ll be quite honest. I think boxed pancake mixes have a more consistent flavor and texture than many homemade pancake recipes I’ve tried and tested from magazines, cookbooks, and the internet. Time and time again I would experience such disappointment with these recipes that I preferred to use packaged mixes because I wanted certain results. I’m not sure why I’ve never shared this recipe with you for perfect and fluffy pancakes because I’ve been making these for years. None the less, I’m sharing them with you now. Better late than never. The recipe calls for mixing the batter using a blender. I have found through experience that smooth batter makes the best batter contrary to what others believe. I’m not here to debate someone regarding the merits of whisking by hand or using a blender. I’m just telling you that I have made pancakes at least a hundred times in the last couple years and using a blender gives me superior results.

If you don’t have buttermilk, you can substitute half milk and half sour cream -slightly different texture but super good. Enjoy! Blend the wet ingredients first before adding the dry ingredients.

You want your batter to be completely lump free and absolutely smooth.

The batter should be as thick as honey. Non-stick surfaces with the help of cooking spray work the best for cooking pancakes on the stove. You want to make sure the pancake is slightly bubbly on top before flipping the pancake over to a perfectly golden brown surface.

Don’t forget the butter, glorious butter.


Perfect American pancakes

Felicity's perfect American pancakes. Photograph: Felicity Cloake

That aside, it's very difficult to muck pancakes up, however rusty your qualifications as a supermom, dad, or just cook. They're quick, easy, and absolutely delicious with Marmite. Honestly.

45g butter
115g plain flour
115g fine cornmeal
¼ tsp salt
2 tbsp caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
1 egg
300ml buttermilk
100ml whole milk

1. Put the oven on low to keep the pancakes warm, and cook or otherwise prepare any bacon or other accompaniments. Melt the butter and leave to cool slightly.

2. Put the flour, cornmeal, salt, sugar, baking powder and bicarbonate of soda into a mixing bowl.

3. Put the egg, buttermilk and milk into a smaller bowl and whisk to combine, then stir in 2 tbsp melted butter. Then add the contents of the bowl to the dry ingredients and mix briefly until just combined.

4. Put a heavy-based frying pan on a medium heat and brush the base with melted butter. Use a large spoon to dollop pancakes into the pan (you'll probably need to do this in at least 2 batches) and cook until they begin to look dry and bubbly on top: depending on the heat of your pan, this should take about 3 minutes. Flip over and cook the other side and cook for another couple of minutes until golden. Put into the oven to keep warm while you cook the remaining pancakes, unless you have customers ready and waiting.

5. Serve and devour immediately, while they're still hot.

Are these pancakes just like mom used to make – or a weedy British imitation? What do you top yours with, and which other American classics should we import?


Perfect Buttermilk Pancakes

  • 1 1⁄2 cups (190 g) all-purpose flour
  • 1 1⁄2 tsp baking powder
  • 3⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 2 large eggs
  • 2 cups (480 ml) buttermilk
  • 3 Tbs unsalted butter, melted, plus more for cooking
  • Warm maple syrup for serving

In a large bowl, stir together the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Add the egg mixture to the flour mixture and stir until incorporated. (The batter will still be slightly lumpy.)

Heat a griddle or a large frying pan over medium heat. Coat generously with melted butter and then ladle about 1/3 cup (80 ml) batter onto the griddle for each pancake. Cook until the edges are golden and bubbles form on the surface, then flip the pancakes and continue cooking until cooked through, about 3 minutes total. Keep warm while you cook the remaining pancakes. Serve hot with maple syrup serves 6–8.


  • Nutritional Sample Size per pancake
  • Calories (kcal) : 110
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 30
  • Sodium (mg): 170
  • Carbohydrates (g): 16
  • Fiber (g): 0
  • Protein (g): 3
  • Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
  • Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.
  • Serve hot with butter and maple syrup.

Make Ahead Tips

Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.