The BEST One-Bowl Buttermilk Pancakes
This post may contain affiliate links. Please read my disclosure policy.
These one-bowl buttermilk pancakes are a weekend staple. The recipe yields a ton, and the end result is fluffy pancake heaven! 🥞🥞🥞🥞🥞
Over the weekend, I said goodbye to my electric griddle, a gadget I’ve had for over a decade, one I’ve loved and hated over the years for various reasons: loved for its large, flat surface and, um, well, that’s really it.
My electric griddle is big and cumbersome, awkward to find space to both use and stow. For 10 years I’ve used it solely for pancakes, which has been reason enough to hang on to it because I find cooking pancakes in skillets tricky — even in my largest skillet there isn’t enough space to maneuver a spatula around more than three pancakes.
But over the weekend, I finally thanked my griddle for its service then said sayonara. What sparked this civilized departure? It was the Baking Steel griddle, a slab of thick-gauge steel designed for both stovetop and in-oven use. Yes, this griddle doubles as a pizza Steel — it’s 10 lbs. heavier than the original Baking Steel, which means it will make your oven behave even more like a wood-fired hearth.
I have been experimenting with this gadget for several weeks now, making pancakes for the kiddos, breakfast tacos for Ben and me, and English muffins for us all. What I love is not only its versatility but its shape and design — it takes up no extra space to use because it sits on the stove top; it takes up little space when it’s stowed because it measures about 1/2-inch in thickness even when it’s tucked into its awesome storage sleeve.
The Baking Steel griddle’s uses extend far beyond the dishes I am showing here, however: check out Serious Eats’ Kenji Lopez-Alt’s exhaustive research in this post. Food and Wine was equally impressed.
The Baking Steel griddle is available for order now.
Before we get to the giveaway, let’s discuss these pancakes. Pancakes have never been my forte, but for about a year now, I’ve had success with the kitchn’s lofty buttermilk pancakes, which are delicious and relatively simple to make. The peculiar trick to making these pancakes is that you separate the egg yolks from the egg whites, then incorporate the yolks into the batter before the whites. The whites are never beaten. It’s odd but oddly it works — the pancakes never taste so good as when I follow the kitchn’s method.
That said, this method requires three bowls: one for the dry ingredients, one for the yolks, buttermilk, milk and butter, and one for the whites. This, for me, first thing in the morning is too many, and because I’ve found that when I use one bowl or three my children are none the wiser, I stick to one: I whisk the eggs directly into the dry ingredients as though I am making pasta, then add the milk and buttermilk, and finally the butter. Because I melt the butter in a liquid measuring cup in the microwave then transfer it directly to the dishwasher, I don’t consider it a dish — that’s fair, right?
These pancakes have become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge…sure, it turns a little grey overnight, but again, the little ones don’t mind.
For this pancake batter, incorporate the eggs into the dry ingredients as though you are making pasta dough:
Then add the milk and buttermilk and finally the melted butter:
A pancake breakfast is a happy breakfast…
The BEST One-Bowl Buttermilk Pancakes
- Total Time: 40 minutes
- Yield: 18-20 three-inch pancakes
Description
Adapted from the kitchn’s recipe for lofty buttermilk pancakes. The recipe below differs only by method not by ingredients. Check out the kitchn’s post if you want to try their egg-separating method — don’t worry, you don’t have to beat any whites!
When cooking these pancakes on the Baking Steel griddle, I suggest heating your griddle before you begin making your batter. I have a flat-top cooking surface, and I have the best results warming the griddle up slowly over low to medium heat for about 15 to 20 minutes. If you have a gas range, you will be able to control the temperature better.
Finally, the best trick I’ve learned for cooking pancakes is to go small — I use my 2-tablespoon measuring cup to portion out batter. The pancakes cook quickly and evenly when I use this small scoop.
If you want to use sourdough discard in this recipe, simply cut back some of the flour and water, preferably by weight. So, for example, if you want to use 100 grams of sourdough discard (at 100% hydration) in this recipe, cut back 50 grams of the flour and 50 grams of the buttermilk. That would call for using 270 grams of flour and 418 grams of buttermilk.
Ingredients
- 2 1/2 cups (320 g) flour
- 2 tablespoons sugar
- 1 1/2 teaspoons (8 g) salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups (468 grams) buttermilk
- 1/2 cup milk
- 10 tablespoons unsalted butter, melted and cooled
- Canola or peanut oil for frying
Instructions
- If using a Baking Steel griddle, begin warming it up over low heat.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add the eggs and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta. Add the buttermilk and milk, and stir with spatula to combine. Add the melted, cooled butter and stir until combined.
- Heat a large skillet over medium-high heat. When hot, film with a thin layer of oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon (I have a one-eighth cup (2 T) measuring cup, which I love for pancakes) to drop in heaping spoonfuls of pancake batter. Note: If you are using a BS griddle, adjust heat so griddle radiates heat and feels hot but not smoking — this takes just a teensy bit of practice.
- The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
Notes
Recipe Notes from the kitchn:
- If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
418 Comments on “The BEST One-Bowl Buttermilk Pancakes”
My favorite one bowl dish – difficult to choose. But this time of year, I have to say it’s fresh corn cakes. They are great with maple syrup or a fruit syrup. They are great with salsa and sour cream or sausage and eggs. Sweet or savory, fresh corn cakes never fail to satisfy.
My fav one bowl recipe is the brownie recipe on the back of Bakers unsweetened chocolate blocks. Yumm!!
My favorite one-bowl recipe is my sister Tina’s everyday chocolate cake!
Can’t wait to try these on my cheat day!! 😀
My fav one ‘bowl’ (more like pot) dish is a vegan chili. Add all veggies, sauce and spices in one bowl and let it cook!
Been dying to get my hands on the baking steel can just never save up. Would love to win this!
Stir fry Chinese noodles with lots of assorted veggies (whatever is in season) and a little protein. Spiced up with sriracha!
I have a great banana Pancake recipe that only takes one bowl
I love making cornbread, I think that qualifies as a 1 bowl dish. One of the things I like is that you can make a basic recipe or you can add extras like cheese or peppers or other veggies and make it have a much different taste! Thin out regular batter and you can even do cornbread pancakes pretty easily.
These look easy, convenient and great for the large crowd I have to feed on week-end morning! Can’t wait to try it! One of my favorite one bowl dishes is Taco Soup! Thanks for sharing!
My favorite one bowl dish is actually cut up corn tortillas, put in a skillet with oil and cooked for a few minutes and then add eggs. I grew up knowing this as tortilla eggs but found out as an adult they are called migas.
My daughters love them also.
I would love to be entered in this awesome giveaway! My favorite one bowl dish is taco salad
My favorite one bowl wonder is zucchini fritters with goat cheese and roasted peppers. They would fry up wonderfully on this griddle!
I’m an egg white beater for pancakes….but I’ll try this method!
Nothing like a one bowl dish when roasting veggies. Dump whatever you want onto a cookie sheet, add fresh herbs, sprinkle with oil and use your hands to coat.
great recipe , just wanted to double check the salt quantity , 1.5 tsps sounds a lot for 2.5 cups of flour.
thanks
dimitra
That’s correct!
My favorite one bowl dish is my white bean salsa.
brownies for me!
The only one bowl recipe I can think of that I do consistently is Rice Krispy treats! But, when I’m feeling lazy I mix my chocolate chip cookie dough all together in one bowl, adding the flour last. 🙂 Thanks for sharing the pancake recipe…I know what we’ll be having for dinner on Friday night!!
Your food always looks delicious! A one bowl meal???? Nothing is really coming to mind. I’m hooked on couscous with some chopped zucchini and goat cheese….That’s my go to food. I can’t say I can get my husband to appreciate that though.
my blueberry cobbler
While it does require a pan to cook sausage, the rest of the work for my breakfast sausage strata is done in a single bowl.
great post AGAIN. My fav one bowl dish is my buckwheat banana blueberry pancakes. In the off season I swap choc chips for blueberries.
My favorite one bowl dish is my grandma’s marinara sauce!
I just love pancakes but I hate doing dishes! Thanks for the one-bowl method!
I think in general, brownies would be my favorite one bowl recipe.
If this griddle does for pancakes what their regular steel does for pizza…. I’m in!!!
Brownies are my favorite one-bowl recipe… Thanks for sharing this opportunity.
Scones. Love baked breakfast items. Scones are so versatile, can change them up a zillion different ways.
One bowl favorite – cornbread and/or corn cakes. Beautiful griddle!
My favorite one-bowl is a buttermilk coffee cake, Yumm.
I would love to try making my biscuits (one bowl, one grater) on this in the oven. It is over my price point since I’m retired but it would be lovely.
chocolate chip pancakes!
Everything you posted today looks fabulous. I’ve wanted to try your English muffins for ages. And, speaking of your breakfast treats: with local peaches at the markets, I’ve decided to make your steel-cut oats (which I also prepare the night before) with peaches–as soon as heat wave brakes. That’s definitely a one-bowl dish. Thank you for timeless recipes and inspiration.