One-Bowl Buttermilk Pancakes

10 INGREDIENTS • 6 STEPS • 40MINS

One-Bowl Buttermilk Pancakes

These pancakes will quickly become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge!

Love This Recipe?

These pancakes will quickly become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge!

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

40MINS

Total Time

Ingredients

Servings

4

us / metric

2 1/2 cups

All-Purpose Flour

2 Tbsp

Granulated Sugar

1 tsp

Salt

1 tsp

Baking Powder

1 tsp

Baking Soda

2

Large Eggs

2 cups

Buttermilk

1/2 cup

Milk

2/3 cup

Unsalted Butter, melted

cooled slightly after melting

as needed

Canola Oil

for frying

Nutrition Per Serving

VIEW ALL

Calories

693

Fat

35.9 g

Protein

16.7 g

Carbs

73.6 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

Yields 18-20 3-inch pancakes.

Cooking Instructions

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step 1

Whisk the All-Purpose Flour (2 1/2 cups), Granulated Sugar (2 Tbsp), Salt (1 tsp), Baking Powder (1 tsp), and Baking Soda (1 tsp) together in a large bowl. Add the Large Eggs (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.

step 1 Whisk the All-Purpose Flour (2 1/2 cups), Granulated Sugar (2 Tbsp), Salt (1 tsp), Baking Powder (1 tsp), and Baking Soda (1 tsp) together in a large bowl. Add the Large Eggs (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.

step 2

Add the Buttermilk (2 cups) and Milk (1/2 cup), and stir with spatula to combine. Add the Unsalted Butter (2/3 cup) and stir until combined.

step 2 Add the Buttermilk (2 cups) and Milk (1/2 cup), and stir with spatula to combine. Add the Unsalted Butter (2/3 cup) and stir until combined.

step 3

Heat a large skillet over medium-high heat. When hot, film with a thin layer of Canola Oil (as needed). After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

step 4

The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.

step 5

If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.

step 5 If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.

step 6

Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.

step 6 Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.

Tags

Budget-Friendly

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