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American · Breakfast

Buttermilk Pancakes

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Griddle cakes have long histories in many cultures. Fluffy, baking-soda-leavened buttermilk pancakes became a classic American breakfast, valued for their tender crumb and tangy flavor.

Ingredients

  • 250 g all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 480 ml buttermilk
  • 2 eggs
  • 60 g melted butter

How to cook

  1. Whisk dry ingredients. Whisk buttermilk, eggs, and butter separately, then combine just until lumpy.
  2. Rest for 5 minutes. Spoon onto a lightly greased medium-hot griddle.
  3. Flip when bubbles hold open and edges look dry; cook until golden.

Recipe photographs link to their original publishers.