Restaurants›The Original Pancake House›Buttermilk Pancakes Recipe

Buttermilk Pancakes Recipe

Inspired by The Original Pancake House
Time30m
Serves4

Served with butter and syrup.

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Ingredients

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Dry ingredients

Wet ingredients

For cooking and serving

Method

Make the batter

1

Combine dry ingredients

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

2

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.

3

Mix wet into dry

Make a well in the center of the dry ingredients and pour the wet mixture in. Using a flexible spatula or wooden spoon, gently fold and stir until just combined. The batter should be slightly lumpy — do not overmix to avoid tough pancakes. If batter seems very thick, add up to 2 tablespoons more buttermilk.

4

Rest the batter

Let the batter rest at room temperature for 5–10 minutes. This allows the leavener to activate and the flour to hydrate for more tender pancakes.

Cook the pancakes

5

Preheat pan or griddle

Place a large nonstick skillet or griddle over medium heat. Let it preheat 3–5 minutes until evenly hot. You can test by flicking a few drops of water — they should sizzle and dance. Reduce heat slightly if it gets too hot.

6

Add butter to pan

Add about 1 teaspoon of the unsalted butter to the pan and swirl to coat the cooking surface. Reapply a little butter between batches as needed.

7

Portion the batter

Using a 1/4-cup measure or an ice cream scoop, pour batter onto the hot skillet, leaving 1–2 inches between pancakes. Cook 3–4 pancakes at a time depending on pan size.

8

Cook first side

Cook for about 2–3 minutes, until bubbles form across the surface and edges look set. If the bottom is browning too quickly, lower the heat slightly.

9

Flip and finish

Flip pancakes with a spatula and cook the second side for 1–2 minutes until golden brown and cooked through. Internal temperature should be around 200°F (93°C) or center set with no wet batter.

10

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) on a baking sheet while you finish remaining batter.

Serve

11

Stack pancakes on plates, top with a pat of butter and drizzle with maple syrup to taste. Serve immediately.