Buttermilk Pancakes

The classic American breakfast: buttermilk pancakes. I’m gonna show you how to make the crispiest, fluffiest buttermilk pancakes you’ve ever tasted. These are ridiculously airy inside and equally as simple. One bowl, one whisk, one pan.

Serves 2:


  • 1 cup all purpose flour
  • 1 egg
  • 2 tbs melted butter, cooled
  • 2 heaped tbs sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbs baking powder
  • 1 cup buttermilk


  • Whisk the eggs, butter and sugar and smooth
  • Add in all the other ingredients and whisk inly to combine
    • Lumps are okay and will cook out
  • Grease a griddle or pan at 325 Fahrenheit with butter and using a greased spoon, dollop out about 6 pancakes
  • Cook for 3-4 minutes on side A or until you see tiny bubbles popping on the side and is puffy
  • Flip and cook on side B for another 3 minutes and cool on a cooling rack
  • Serve with butter and maple syrup (or really anything else) and serve

Chef’s notes: 

  • The combination of the alkali/basic baking soda and powder will react with the adic buttermilk to produce the fluffiest pancakes. 
  • If you use milk instead, half the amount of baking soda
  • If you don’t have baking soda don’t worry. Most baking powders are double acting, which means that it will also react with the acidic buttermilk.

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