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Buttermilk Pancakes (Basic)

Maple Syrup 40 Tried & True Recipes Cookbook

Light and fluffy pancakes with crisp edges!
Recipe came from a cookbook we purchased while doing the Great River Road Wine Trail
along the Mississippi river from Cannon River MN to La Crosse WI July 2022

Ingredients

  • 2 c. unbleached all-purpose white flour
  • 1 Tbls. white sugar
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. kosher salt
  • 2 c. buttermilk
  • 2 large eggs
  • 2 Tbls. butter, melted and cooled
  • 1 Tbls. fresh lemon juice
  • canola oil, for cooking

Serving Choices

  • store bought breakfast syrup
  • pure maple syrup
  • softened butter
  • fresh fruit, optional

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture.

In a large glass measuring cup, whisk buttermilk, eggs, melted butter and lemon juice to combine. Pour buttermilk mixture into the well of flour mixture. Gently combine (a few lumps are desired). Let batter rest 10 minutes.

Heat griddle to 375 degrees or nonstick pan to medium-high heat. Add a thin layer of oil to hot surface.

Pour ¼-cup batter onto griddle or pan for each pancake; cook until top is bubbly and edges are slightly dry, about 2-3 minutes on each side.

Serve hot with maple syrup or breakfast syrup and a little butter. Top with fresh fruit, if desired.

NOTE: Makes 12-16 pancakes