Breakfast Buttermilk Pancakes
Simple buttermilk pancakes perfect for weekend brunch with adjustable thickness to suit your preference. Melted butter in the batter creates rich flavor and beautiful golden-brown color.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minSometimes you want thick, fluffy pancakes; other times you crave thin, crepe-style ones.
This recipe lets you choose.
Start with the base batter using 1 cup buttermilk, then add up to ¼ cup more for thinner pancakes or even crepes.
The melted butter stirred into the batter does double duty: it adds richness and helps achieve that gorgeous golden exterior.
Pro Tips
- Control thickness: Less buttermilk = thick and fluffy; more = thin and delicate
- Beat eggs well: Whisking until well mixed adds air for lighter texture
- Watch the edges: When they look dry and bubbles start popping, it’s flip time
- Crepe option: For thin crepes, use the full amount of extra buttermilk and cook in a small skillet
Ingredients
Directions
Combine flour, sugar, salt and baking soda in bowl.
Set aside.
In separate large bowl, beat egg and blend in 1 cup buttermilk.
Add dry ingredients to egg mixture and blend until flour disappears.
Blend in melted butter.
Add up to ¼ cup more buttermilk, if thinner pancakes are desired.
For each pancake, pour ¼ cup batter onto hot griddle, lightly greased with butter.
Cook until edges look dry and bubbles form and begin to break on upper surface.
Turn and cook second side.
Or make crepes in skillet.
Serve with syrup.
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