Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.
Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!
Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.
We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.
NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 2 large eggs
- 3 cups buttermilk
- 4 tbsp butter unsalted, melted + 1/2 teaspoon for griddle
Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.
This lovely little pancake is from the Breakfast At Morning Glory cookbook by Patty Groth. Patty owns Morning Glory Restaurant in Ashland Oregon. Her cookbook is available at the restaurant and, if you are lucky, you may even get an autographed edition!
Morning Glory opened in 1997 in a converted 1926 craftsman style house at 1149 Siskiyou Blvd, Ashland. Their specialty is breakfast but lunches are popular as well. They are open seven days a week (thank goodness for us!) from 8:00 am until 1:30 pm. If you are anywhere in the Rogue Valley or southern Oregon in general, it’s most certainly worth a trip to Ashland for breakfast (or lunch) in this well-loved establishment. Give them a call if you need any further information 541-488-8636
In honor of our celebration of National Pancake Day (September 26) and our pancake-palooza in the store on Saturday, September 28, 2019, we’ve been adding pancake recipes to our (slowly growing) collection of recipes. This is one of our favorites. We hope you enjoy it as much as we do.
Roy (& Frank)
NOTE: This recipe contains cocoa powder. The Kitchen Company carries two types of cocoa powder by Guittard, makers of fine chocolate products for 150 years and based in the US.
These wonderfully thin pancakes have a richness to them that comes from the addition of cocoa. The batter seems thin but it thickens as it rests. Best if made the day before serving, covered and refrigerated. Just slice your bananas and add to the batter or serve on top. We do both. Serve with walnut butter or lemon butter and pure maple syrup.
NOTE: reprinted from the book Breakfast At Morning Glory – Recipes, Mishaps and Adventures from the Little Blue House by Patty Groth
Buckwheat Banana Pancakes
- 2 cups flour
- 1 cup buckwheat
- 1/2 cup sugar
- 6 tbsp cocoa powder
- 4 tsps baking powder
- 1 tsp salt
- 4 eggs
- 4 cups milk
- 1/2 cup vegetable oil
Combine flour, buckwheat, cocoa, sugar, baking powder, and salt in a large bowl.
Whisk together eggs, milk, and vegetable oil and add to the dry mix. Whisk to combine.
If leaving until tomorrow, cover and put in the refrigerator. If cooking today, let the batter rest a bit.
Cook on a hot, greased pancake griddle.
Flip when bubbles appear on the tops and cook for two more minutes
These pancakes are from Martha Stewart’s Everyday Food (2006) and are an easy recipe for pancakes any day (or night) of the week. Pancakes from scratch are a fabulous recipe to begin teaching children the basics of cooking. They don’t have a lot of ingredients but you’ll use your measuring cups, measuring spoons, and mixing bowls so the kids will learn the different measurements and how to get just what you need for the recipe. You’ll also be using basic cooking utensils such as a mixing spoon, whisk, and perhaps a ladle. Always supervise the cooking as the skillet is hot! When the pancakes are done, enjoy sharing them with your little cooks and watch how proud they are when they present you with a nice stack of heaven.
Easy Basic Pancakes
- 1 cup All Purpose Flour
- 2 tsp Baking powder
- 1 cup Milk
- 1 Large egg
- 2 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Unsalted butter melted, or vegetable oil
Preheat the oven to 200 degrees f; have a baking sheet or heat-proof platter ready to keep the cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet or griddle (non-stick or cast iron) over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub the skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the sppon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. If they are burning before the bubbles appear, turn the heat down a bit. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. You should have 12 to 15 pancakes. Serve warm with your favorite toppings.
These pancakes are my go-to item when having guests for breakfast or brunch and they are always a hit. The recipe is tried and true. I found it in a book we used to carry in the store called The Cornbread Gospels by Crescent Dragonwagon. We are no longer able to get the book for the store but it is available through Amazon private sellers and at Barnes & Noble online. At the time of this writing, Powell’s Book Store in Portland was out of stock.
I hope you get as much enjoyment from this recipe as I have.
Orange-Blueberry Cornmeal Pancakes
- 1/3 cup Stone-ground yellow corn meal
- 1/2 cup Unbleached white flour
- 1/2 cup Whole wheat flour preferably pastry flour
- 1 tbsp Sugar
- 1 tbsp Baking powder
- 1 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 Egg
- Zest of one orange finely grated, preferably organic
- 1 cup Orange juice preferably freshly squeezed (about 2 large oranges)
- 1 cup + 2 tbsp Buttermilk
- 2 tsp Butter melted
- 1 cup Blueberries fresh or frozen (unthawed)
Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl
In a smaller bowl, beat the egg then stir in the orange zest, orange juice, and buttermilk. Stir in the melted butter.
Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the blueberries.
Heat a skillet or griddle over medium-high heat. If it is non-stick you will not need oil or butter. If not, melt some butter in the pan and coat. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it using about 2 tablespoons of batter per pancake.
Cook until bubbles appear on the surface and the edges look cooked then flip once and cook until done.
Serve with your favorite tasty toppings - butter, pure maple syrup, coconut flakes, toasted pecans - the list goes on.
Who doesn’t love a delicious perfectly cooked pancake? Pancakes can be savory or sweet, breakfast or dinner, silver dollar sized or dinner plate sized. But no matter how you like your pancakes, you should
- start with a great batter made with the best ingredients you can get
- patiently cook your pancakes on a pan that heats evenly
- carefully flip your pancakes when ready
Below is our version of the perfect thick and fluffy pancake.
This is a perfect recipe for thick and fluffy pancakes.
- 3 cups all-purpose flour Not self-rising
- 6 tsps non-aluminum baking powder Not baking soda
- 1 tsp salt
- 1/4 cup sugar
- 2.5 cups whole milk
- 2 eggs
- 6 tbls butter melted
In a large measuring cup, mix the eggs and milk well.
In an appropriate sized bowl that will accommodate all the ingredients, mix together the flour, baking powder, salt, and sugar.
Make a well in the center of the dry ingredients.
Add the melted butter to the egg/milk mixture then immediately pour it into the well in the dry ingredients.
Stir until just combined using a silicone spoon or spatula to draw the dry ingredients up from the bottom.
DO NOT OVER MIX
The batter should be lumpy and thick but decently incorporated.
Allow the batter to rest while you select your griddle or fry pan allowing time for it to heat to medium/medium high (you know your stove best).
When you flick a few droplets of water on your pan and they dance around, your pan is ready.
Add a little butter (or bacon grease) to the pan and coat it evenly.
Use a 1/2 cup measuring cup to dip from your batter bowl and pour the mixture onto the waiting griddle/pan.
Do not flip the pancakes until bubbles appear and pop. If your pancakes are burning before they are bubbling then turn down your heat.
Once they have bubbled and popped, flip them and let the other side cook. When they're done, they should slide on the pan easily.
Serve immediately with your choice of "garnishes".