Buttermilk Pancakes

BUTTERMILK PANCAKES

6/18/2010

Grandma Petska's Buttermilk Pancakes

I've lost count of how many wonderful mornings have started with our favorite "Grandma Petska" Buttermilk Pancakes! Always wonderful, always, warm, and a family favorite for five generations!

And whether we are at home enjoying a lazy breakfast or making breakfast on a cast iron griddle while camping, these are pancake perfection. Every single time!

Buttermilk Pancakes

It cracks me up when my kids provide a critique of pancakes they are served at friends houses or at GSA or BSA camps - usually some form of Bisquick or other pancake shortcuts that only require water to be added. One of my shortcuts is to pre-package this recipe's dry ingredients into individual plastic storage bags, one recipe in each bag. Then when we are camping or boating, all I need to do is add the eggs, buttermilk and oil.

Once you know the secret of how easy this recipe is, you'll see why it is a family favorite! Sky high, butter melting on the top, and drizzled with warm maple syrup, these are buttermilk pancake in their simplest and purest form.

Gotta run - the kids are smelling these and they are running from all directions with smiles on their faces - such a wonderful way to start the day! Enjoy!

BUTTERMILK PANCAKES

Hands down, these are the best Buttermilk Pancakes in the entire world – Grandma Petska’s famous recipe – beloved by all lucky enough to enjoy these for a relaxing breakfast or fabulous backwards dinner!

Buttermilk Pancakes ("Grandma Petska's Buttermilk Pancakes")

INGREDIENTS:
2 cups (250g) sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 Tablespoons sugar
2 cups buttermilk
2 large eggs (room temperature)
2 Tablespoons melted butter or vegetable oil
Extra Butter
Warm Maple Syrup

HOW WE MAKE THESE:

In a medium bowl, whisk together the sifted flour, baking powder, baking soda and salt; set aside.
In a large bowl, whisk together the buttermilk, eggs, oil and sugar.
Add wet ingredients to dry ingredients, a third at a time, stirring very gently until just combined. DO NOT OVERMIX!
Preheat griddle to 350 degrees or on stove over medium heat, coating griddle or pan lightly with vegetable oil.
Pour batter onto hot griddle/pan, until bubbles start to form around edges and middle of pancakes, and bottom is golden. Carefully flip and cook until other side is golden brown.
Serve immediately with butter and warm syrup.

YIELD: 6 servings

Originally posted June 2010; text and photos updated April 2017.

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