Restaurants›Rye Leawood›Buttermilk Pancakes Recipe

Buttermilk Pancakes Recipe

Inspired by Rye Leawood
Time30m
Serves4

Maple Syrup, Butter, Seasonal Fruit, Powdered Sugar, Add Chocolate-Chips 2.5

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pancake Batter

Toppings & Garnish

Method

Pancake Batter

1

Prepare dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

2

Combine wet ingredients

In a separate bowl or large liquid measuring cup, whisk the buttermilk, eggs, melted butter (reserve a little to grease the griddle), and vanilla extract until smooth.

3

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few lumps are fine. Do not overmix. If batter seems very thick, add 1-2 tablespoons of additional buttermilk to reach a pourable but thick consistency.

4

Add chocolate chips (optional)

If using chocolate chips, gently fold in 1/2 cup of chocolate chips now. Alternatively, sprinkle chips onto pancakes individually while cooking to prevent sinking.

Cooking

5

Heat griddle or skillet

Preheat a large nonstick skillet or griddle over medium heat until hot, about 3-5 minutes. Test by sprinkling a few drops of water — they should sizzle and evaporate. Lightly brush or wipe the surface with 1 teaspoon of vegetable oil or a little melted butter.

6

Cook pancakes

For each pancake, pour approximately 1/4 cup of batter onto the hot griddle (adjust to desired size). Cook until edges look set and bubbles form on the surface and begin to pop, about 2-3 minutes. Flip carefully and cook the second side until golden brown, about 1-2 minutes more. Transfer cooked pancakes to a warmed plate and keep loosely covered in a low oven (90-100°C / 200°F) while finishing the rest.

7

Manage heat

If pancakes are browning too quickly, lower heat slightly. If they take too long to form bubbles, increase heat a little. Add a bit more butter to the griddle as needed between batches to prevent sticking and to achieve golden color.

Toppings & Serving

8

Stack pancakes (2–3 per serving) on warm plates. Top with 1 tablespoon of unsalted butter per stack so it melts over the pancakes.

9

Spoon pure maple syrup over the pancakes to taste (suggested 2-3 tablespoons per serving). Arrange seasonal fruit (about 1/4 cup per serving) over or beside the stack.

10

Dust with powdered sugar (a light sift) just before serving. Offer extra maple syrup and butter on the side. If chocolate chips were added to the batter, consider a few fresh chips or berries on top for presentation.