Buttermilk Pancakes


Emma Alter Photo
Emma Alter

Difficulty Level Easy

When I asked my daughter and her roommate what they liked to make for Mother's Day, they said in unison —pancakes. I threw out some other suggestions, but they were adamant that it had to be pancakes. This recipe is easy enough for little hands to make with a bit of adult supervision. Let the kids measure, pour and mix and then the adult can do the actual cooking.

I just added the wet ingredients to the dry without using an extra bowl to mix them and it was fine. Who needs to wash an extra bowl, because you are going to clean the kitchen after you've cooked, right? No leaving clean-up for Mom.

The trick to making pancakes is patience. I normally am an extremely patient person, but it all flies out the window when I make pancakes. I always try to turn them too soon, often resulting in the first batch going straight into the garbage. The pancakes in the photo look a bit rough for that reason, but the last one that came out of the pan was perfect.

These pancakes were really light and delicious and such an improvement over any pancake mix you can buy. Make sure you treat Mom to some real maple syrup, it makes all the difference. And if you are really nice, you could add some organic bacon to the plate. If you have frozen blueberries, you could toss them in as well. Don't worry if you don't have any cornmeal, you won't miss it.


1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 ½ tablespoons unsalted butter, melted


  1. Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 ½tablespoons melted butter.
  2. Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

    From Bon Appetit, October 2004

This recipe appears in: Pancakes & Waffles
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