Classic Breakfast Buttermilk Pancakes
Fluffy buttermilk pancakes from scratch with tangy buttermilk, melted shortening, and classic diner texture. Perfect breakfast pancakes in 20 minutes.
YIELD
5 servingsPREP
5 minCOOK
10 minREADY
20 minTangy buttermilk reacts with baking soda to create extra-fluffy pancakes with that classic diner rise.
Melted shortening whisked into the wet ingredients keeps the griddle from sticking and adds richness to every bite.
Letting the batter rest for a few minutes allows the leavening to activate for maximum height.
Chef Tips
- Don’t skip the resting time before cooking for fluffier pancakes
- Use a heaping teaspoon of baking powder and soda for proper rise
- Cook on medium heat until bubbles form on the surface before flipping
- Fold in blueberries, mashed banana, chocolate chips, or nuts for variations
Ingredients
Directions
Melt shortening in a frying pan and let cool.
Beat egg with whisk.
Beat in buttermilk.
Sift together all dry ingredients and set aside.
Add cooled shortening to egg and buttermilk and whisk it in.
Whisk in dry ingredients.
Let sit for several minutes to allow pancakes to rise higher.
When you pour the shortening from the frying pan- some may remain but you will have to add a lille more just to coat the pan. You don’t want too much.
You can add blueberries, mashed banana, nuts, or chocolate chips for variations.
Serve warm pancakes with fresh berries and maple syrup if you wish.
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