Best Buttermilk Pancakes
Yes, these are the best I’ve ever had — and the simplest. Rosie agrees! (See her variation notes below.) I developed the recipe for a client years ago and did lots of research to arrive at the ideal balance of ingredients for thick, nice-rising pancakes. Yet, it’s the crunchy cornmeal that makes these pancakes especially appealing to me. Cornmeal is one of my kitchen staples. As is buttermilk; I’m an avid user (and share a substitute option). Buttermilk is a versatile ingredient, especially for baking, as in my favorite Corn Muffins. If you’re a pancake person like me, please tell me what you think. Kudos, or not, all comments are welcome. And… scroll down to check out a few photos below the recipe.
Cornmeal Buttermilk Pancakes
- 1 cup all-purpose flour spoon into measuring cup and level top
- 2 Tbsp. medium-grind cornmeal like Bob's RedMill*
- 1 tsp. sugar optional
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt*
- 1 cup buttermilk* low fat or not
- 1 egg
- 2 Tbsp. butter melted
- Whisk together dry ingredients in a medium bowl. Warm up buttermilk, just a bit, in a microwave oven; whisk in the egg.
- Add to dry ingredients along with melted butter. Stir gently just until combined; batter should be lumpy. Let rest 5-10 minutes.
- To make pancakes, pour the desired amount of batter onto a preheated, non-stick skillet or lightly greased skillet. Cook on medium heat until bottom side is brown, turn; cook until center springs back when lightly touched.
Salt is iodized “table salt” in all my recipes. Table salt has more sodium than kosher salt: 590mg per 1/4 tsp vs 280mg sodium per 1/4 tsp for kosher salt.