Pancakes

These are basic, reliable buttermilk pancakes. Note that they’re unsweetened; you’re going to be pouring syrup over top of them anyway!

    • 3 tablespoons butter

    Set a skillet or griddle over medium-low heat. Set the butter in the pan to melt while you make the batter. Set your oven on low (200° or less) if you want to keep the pancakes warm until you serve them.

    • 2 cups mixed flour (see note)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Whisk together in a large bowl.

    • 2 eggs

    Beat the eggs until light.

    • 2 cups buttermilk

    Stir into the beaten eggs.

  1. When the butter is melted, stir it into the buttermilk and eggs.

    Wipe out the griddle with a paper towel (the butter will scorch) and crank up the heat under it. Just about medium works well on my gas stove, but you’ll want to experiment (see note).

    • peanut oil or canola oil

    When the skillet is hot (droplets of water should skitter around the pan briefly before evaporating), lightly oil it and ladle the batter in. When the edges start to dry out and bubbles appear on top, it’s time to flip them; they’ll need only a minute on the other side. Keep the pancakes in a warm oven while you make the rest.

Notes

  • The flour can be any blend you like of all-purpose, whole wheat, cornmeal, and rye. Half all-purpose and half whole wheat is a good basic blend. All white cornmeal is nice, but I wouldn’t use more than half coarse yellow meal. A quarter rye is also sufficient, lest the pancakes get gummy.
  • Beating the eggs thoroughly really will make these pancakes lighter! Take the time while the butter is melting to do this properly.
  • If your buttermilk is good and rich, this will make a thick batter (and hence thick pancakes). If you find it’s too thick, thin it with a little plain milk.

Variations

  • Blueberry pancakes. After you ladle the batter into the pan, arrange fresh or frozen (unthawed) blueberries on each pancake. That way, they’ll be evenly distributed.
  • Pecan pancakes. Add a little freshly grated nutmeg to the batter, then sprinkle whole or coarsely chopped pecans on each pancake after you ladle the batter onto the griddle.