Buttermilk Pancake Recipe

PancakesButtermilk PanCAKES
Makes 10 5-inch pancakes


1 ½ cake flour
3 tbsp sugar
1 ½ tsp. baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon

1 ½ cup buttermilk
3 1/2 tbsp melted butter
2 large eggs
½ tsp real vanilla


  1. Put a large nonstick skillet on medium heat.
  2. Melt butter in the microwave, let cool.
  3. Measure out dry ingredients into large bowl and whisk together
  4. In a separate bowl, measure out wet ingredients and whisk together.
  5. Pour wet ingredient mix into dry ingredient mix. Stir gently with a large spoon. Stir just enough to combine, 10-15 times around the bowl should be enough.
  6. Test heat of skillet by sprinkling some water drops into hot skillet. Water drops should just jump around a little and sizzle. If it immediately burns away the pan is too hot, if nothing happens your stove is off. Didn’t you read the directions? Get it together damnit!
  7. If you’ve used a nonstick skillet, and all the butter required, you do not need to grease the pan. You can if you want, but you don’t need to.
  8. Batter will be thick, more like cake batter. Pour rounds of batter into your preheated skillet. I like mine about the size of my palm or a slice of bread since it cooks faster and more evenly.
  9. Look for the pancake to have bubbles that burst before flipping.
  10. Flip and cook for a bit longer. Pancakes should be golden brown on both sides. (Duh).
  11. Eat immediately or allow to cool and then freeze. If you layer the pancakes between wax paper and store in a large plastic Tupperware, they will be delicious reheated in the toaster. Tip: if you’re going to freeze your leftovers try to make pancakes small enough to fit in the toasted slot. About the size of a slice of bread.




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