Online Recipe Book

Pancakes 1 - Buttermilk

10 pancakes
Prep info
10 min prep + 40 min cook
Prep time
Not set
Cook time
34 minutes
Time required
34 minutes
Oven preheat


  • 1.33 c plain flour
  • 3 T sugar
  • 2.5 t baking powder
  • 3/4 t salt
  • 1.25 c buttermilk
  • 2 eggs
  • 2 T unsalted butter (melted, plus more for cooking)
  • blueberries (fresh, optional)
  • chocolate chips (optional)
  • maple syrup (for serving)


1. Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. 

2. Heat large nonstick griddle or skillet over medium-low heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Optional: After dropping batter onto the griddle, sprinkle the uncooked top of the pancakes with blueberries or chocolate chips.  Or both!



From source: "The flavor was fantastic.  I preferred mine plain but Art, my brother, and my nephew all gobbled up the ones with blueberries.  Leftovers, if there are any, freeze well and can be reheated in a toaster oven or regular oven.  I mixed up the dry ingredients the night before making these and that worked well!"

SJ Note 15 April 2010: These are good!