| Level: | Easy |
| Total: | 23 min |
| Prep: | 3 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 3 to 4 servings (12 small pancakes) |
| Level: | Easy |
| Total: | 23 min |
| Prep: | 3 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 3 to 4 servings (12 small pancakes) |
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups well-shaken buttermilk
- 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Blueberry Maple Syrup, recipe follows
- 3 cups blueberries
- 1 cup maple syrup
Instructions
- In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
- Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan’s properly heated, sprinkle a few drops of water on pan or griddle and water will “dance” around before evaporating.
- Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
- Blueberry Maple Syrup:
- Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
- Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
- Yield: 3 to 4 servings
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Ease of preparation: easy
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 756 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 4 g |
| Sugar | 69 g |
| Protein | 11 g |
| Cholesterol | 172 mg |
| Sodium | 871 mg |
| Serving Size | 1 of 4 servings |
| Calories | 756 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 4 g |
| Sugar | 69 g |
| Protein | 11 g |
| Cholesterol | 172 mg |
| Sodium | 871 mg |
Reviews
This is my go-to pancake recipe for my pancake-loving husband. Every holiday (and some special spontaneous days, like today) call for these pancakes. They are perfect. The only mod I do, in the 6 years I’ve been making them, is use salted butter. But I usually use salted butter when a recipe calls for unsalted, especially in sweet goods. So this doesn’t reflect any inadequacies at all. Like I said—it’s perfect.
Fluffy and delicious! I make these all the time now, a family favorite.
I made these pancakes following the recipe exactly and they were GREAT! They came out perfectly- they reminded me of the delicious pancake I used to get in a diner in New York.
The flavor was great but the consistency of the batter was weird. I couldn’t get the top to set enough to flip it cleanly. It was kind of all over the place. They weren’t pretty but tasted great!
As directed it’s too thin. More crepe than pancake
Love this recipe!! I make it for my kids all the time!!
Good
Needed to use up some buttermilk and these were super tasty.
Saving this recipe to make over and over again! It is amazing, the texture and flavor are to die for!
So easy and so delicious. I keep powdered buttermilk on hand so I can make these at a moment’s notice