Buttermilk Pancakes


  • 50 g (4 tbs) butter
  • 500 g (2 cups) buttermilk
  • 2 (115 g) eggs
  • 250 g (2 cups) all-purpose flour
  • 50 g (4 tbs) sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt


  1. Melt the butter and set aside to cool.
  2. Whisk together the buttermilk and eggs, then stream in the melted butter while still whisking until incorporated.
  3. Sift together the dry ingredients.
  4. Add the liquid ingredients and mix with a spoon just until evenly moistened. A few lumps will remain.
  5. Heat a griddle over medium-high heat until drops of water sprinkled on the surface dance around (425 °F).
  6. Lightly grease the griddle with butter, then pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface, then carefully turn over with a spatula and cook until set. Repeat until all pancakes have been made.

Dish Types: 

Main Ingredients: