How to Make Buttermilk Pancakes

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I’ve had a surprising number of people tell me they have a really hard time making pancakes at home.

Here’s how I make my buttermilk pancakes, which I whipped up for The Angry Chef just the other day.

How to Make Buttermilk Pancakes: Wait, pancakes made with…olive oil?

Yep, yep. My original recipe calls for melted butter. I will admit, though, that I usually use olive oil instead.

It cuts out one step and tastes just great. Just don’t use an oil with any kind of strong flavor. If you’re not crazy about this idea, certainly use melted butter.

Buttermilk Pancakes

1 egg
1 1/4 cups buttermilk
1/2 tsp. baking soda
1 1/4 cups flour
1 tsp. sugar
2 Tbls. olive oil (or melted butter)
1 tsp. baking powder
1/2 tsp. kosher salt

Makes about 12-14 pancakes.

Crack an egg into a medium-sized mixing bowl. Whisk it until it’s light and frothy.

Add the buttermilk and whisk to combine.

Add the baking soda, flour, sugar, baking powder, and salt to the egg/buttermilk mixture.

How to Make Buttermilk Pancakes: A quick note on technique

Now, the more official way to add dry ingredients to wet is to put the dry ingredients in a separate bowl and whisk them together to thoroughly combine (ensuring that you don’t get a lump of baking powder, etc., somewhere).

While I definitely do this for some recipes, I honestly don’t find that it makes a huge difference in this case. Plus, it adds an extra step.

Whisk together to combine until the batter is smooth and free of lumps.

Drizzle in the olive oil. Whisk to incorporate completely.

Your batter should be relatively thick, creamy, and nice and glossy.

Set a non-stick pan on the stove over medium-high heat. I use a double burner griddle. Let the pan heat up for maybe a minute.

Pour or ladle your batter onto the pan in small-ish blobs. It will settle down and flatten out by itself as it cooks.

I like pancakes that are on the smaller size, so I pour out a puddle of batter that’s a little smaller than the palm of my hand.

Lower the heat to medium. Cook for a minute or two. Keep a good eye on them.

If you get down on eye level with your pancakes (don’t burn your snout), you can watch them cook from the bottom up.

After a minute or two, they should look fairly solid on the bottom. You should also notice a few air bubbles form on the surface of the pancakes.

Stick a thin spatula under the edge of one and take a peek. The pancake itself should feel semi-solid and be golden brown underneath. When you see this, it’s time to flip your pancakes.

To flip, slide a thin spatula all the way underneath your pancakes and turn them over. (If you only go halfway, they’re harder to flip.)

Cook them on this side for a minute or two on this side.

You’ll notice when you flip them that they poof up a little.

They’re done when the edges look cooked (i.e. totally solid) and the bottom is golden brown. Don’t overcook them, as they can get tough.

Repeat until you’ve used up all your batter.

If you’re making a bunch of pancakes, preheat your oven to 200 degrees when you start the batter. Keep the cooked pancakes warm in a baking dish until you’re ready to serve.

Enjoy!



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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

27 COMMENTS

  1. I definitely make my pancakes with olive oil but then Greek Olive Oil is one of the best you don’t even know it’s oil. Where are you making the pan cakes on?

    There’s an Award for you on my blog.

  2. very nice as usual jessie – I notice your recipes tend to include olive oil … im still wishing i lived near your house… so i can nick all your food (sorry for sounding creepy) as everything looks so yummy.

    its getting so cold here and would really love some pancakes to warm me up πŸ˜€

  3. Your pancakes look so light and fluffy. I have to admit I’m one of the people who have trouble making pancakes at home unless I use a mix and that’s cheating. Maybe it is the recipe. I’ll try yours next time and let you know how I make out.

  4. I used olive oil once in a pinch when I was out of butter and now I seldom go back to butter. It’s a great trade up. I was thinking about the same concept for my pie crusts, but haven’t tried that substitution yet.

  5. Hi Jessica may kinda sound weird but I’m your moms hairdresser and she gave me your website to check out. I love how easy your recipes are I’ll definatley be using this alot. I’ve been learning how to cook so this is a super easy way.

  6. These pancakes look delightful! I’ve been looking all morning for a recipe that sounds like the one I used to make when I was younger – and this sounds just like it! I will be trying them tonight for supper – thanks!

  7. This sounds like a great recipe!! i have made 2 of yours so far and they have both been amazing. My blog http://www.culinarybunny.wordpress.com is a blog for college students (or older!) to learn how to cook simple and easy recipes/ I think this would make a great Sunday breakfast with me and my roommates! I’ll post it when I do make them and let you know how it goes.

  8. i leave the baking powder and baking soda out and my pancakes do just great everything else i use ……….try it πŸ™‚

  9. Love the pancakes they taste so good even out out the right sugar (I used raw sugar) thank you very much for this yummy pancake mix!

  10. I want to make blueberry pancakes this weekend… Any suggestions on how/when to put them in so they don’t all sink to the bottom?

    • Try sticking your blueberries in a zip-top bag. Add a little flour, seal the bag, and shake around to coat them. Stir the coated berries (discard any extra flour in the bag) to your pancake batter right before you cook them. The flour coating should help them stay up top. Let us know how it goes!

      Good luck!
      +Jessie

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