When they’re good (and not that terrible IHOP pre-fab stuff), they are one of my favorite foods. Hot and fluffy, a little gooey center, nutty whole grain taste, and slathered in peanut butter and syrup. It pretty much doesn’t get any better than that.
They’re also one of the easiest things in the world to whip up, and endlessly versatile. I realized a while back that—while I had posted whole grain pancakes, healthy apple cinnamon pancakes, ricotta pancakes, gingerbread pancakes, cinnamon polenta pancakes, and bourbon banana pancakes—I had never posted the recipe that started it all, my awesome basic buttermilk pancakes.
In all my focus on trying and posting new recipes, I’ve neglected some of my tried and true favorite recipes—my mom’s lasagna, simple coffee cake, chocolate chip cookies, and our family pancake recipe. It’s not an exaggeration to say we made these the majority of my sabbath mornings growing up. Occasionally we’d throw in some waffles, french toast, or biscuits, but mostly we made delicious, fluffy pancakes!
Does anyone else put peanut butter on their pancakes and waffles? We always did it, and I assumed everyone else did. But going to summer camp growing up, I found out that this was considered somewhat weird. It’s so good, you have to try it! It’s my goal to convert the entire Southeast to the gospel of peanut butter on pancakes.
Mix the flour, sugar, baking powder, baking soda, and salt together. We used 100% whole wheat flour for this. While sometimes waffles that are totally whole wheat can be dense gut bombs, it makes pancakes awesome and retains the fluffiness.
Add about a cup of buttermilk, the egg, and then the oil or butter. If you used melted butter, make sure you add the buttermilk before the butter, so the hot butter doesn’t cook the egg.
Using a large spoon, gently stir the ingredients together. You want to almost fold the dry ingredients on the bottom into the wet ingredients, not vigorously stir them. You’ll almost certainly need to add some more buttermilk until it’s the right consistency. You want it to pour and easily fall off the spoon (i.e. not be thick like cookie batter) but not be runny and just drip.
Heat a griddle or pan to medium or medium-high, and don’t pour any batter onto it until it’s good and hot. Cast iron griddles are awesome for pancakes, by the way. I really want to get one at my house. Cook the pancakes for a minute or two on each side, and flip when bubbles start to form in the batter. You can see a lone bubble in the picture above.
The first pancake will always look terrible. It’s like a rule or something.
Eat ’em hot and keep ’em coming.
Serve with peanut butter and maple syrup.
Or fruit and whipped cream.
Or whatever the heck you want.
Easy Buttermilk Pancakes
This recipe makes enough for a couple people, so double or triple as needed; my hungry family (7 adults) ate a quadruple batch along with eggs and potatoes
- 1 cup of flour (we used entirely whole wheat)
- 1 teaspoon of sugar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking powder
- 1 egg
- 1-2 tablespoons of oil (or melted butter)
- Buttermilk (probably 1 1/2 to 2 cups, possibly more)
Mix the dry ingredients together. Add about a cup of buttermilk, the egg, and then the oil or butter (if you melted the butter, make sure to add the buttermilk first, so it doesn’t cook the egg!). Gently stir the ingredients together, almost folding the dry ingredients on the bottom into the wet ingredients. Add enough buttermilk until it’s the right consistency—you want it to pour/fall off the spoon easily enough but not be runny. Heat a griddle or pan (cast iron griddles are awesome) to medium or medium high, and cook the pancakes for a couple minutes on each side (flip when bubbles start to form in the batter). Serve immediately.