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.
416 Comments on “The BEST One-Bowl Buttermilk Pancakes”
I always love recipes that are easy and save time!! we love pancakes and I copied this down will be making it this week on vacation. Thanks!!
That Baking Steel griddle blows my mind. I am always on the look out for a good pancake….I see some in my near future!
My go-to one bowl dish is definitely Molly Orangette’s brownies, though I also love Thug Kitchen’s roasted veggie burritos.
I would LOVE a Baking Steel griddle! We have the original Baking Steel and love making pizzas on it, but the ability to create a griddle surface on the stovetop would be amazing!
My mom’s banana bread recipe is very easy, made in one bowl. Always comes out perfectly and is such a hit with guests.
We’ve been looking for the right griddle for ages; I agree, pancakes just aren’t the same in a skillet.
My favorite one bowl mix is with my recipe for Belgian Waffles…
There’s very little that I bake in one bowl, because I do usually like to sift the dry ingredients before adding them to the creamed fat and sugar. So that, unfortunately eliminates my favorite simple bakes – any of the simpler cakes by Maida Heatter – her banana bread, pumpkin loaf, blueberry coffee cake, lemon coffee cake are all tremendous. Changing genres, I’d say a simple kale salad. Kale, massaged with lemon and avocado.
tuna salad
I was so sad to find they made a griddle AFTER I’d received a regular baking steel.
One of the ATK former cooks has a great one bowl baking book, and Smitten Kitchen did a twist: https://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/
Great giveaway!! My favorite things to make are sourdough bread and brownies! Both are great one bowl wonders!
My favorite one bowl “dish” right now is your bread! I’ve been adding 1/2 cup each of millet, oats, cornmeal and flaxseed, soaked in boiling water for about 30 min., then 1/2 whole wheat and 1/2 white flour. Crunchy, healthy and delicious!
2 of my grandma’s dishes, Wacky Cake and Apple Goody. Which my kids love, and now my grandkids, too..
Ok, I’m stretching the whole “one bowl dish” thing and saying homemade sourdough, which incidentally would bake up gloriously on a Baking Steel Griddle. I mix it, rest it, stretch and fold it, proof it…all in one bowl, until I dump it on the counter to shape it. That’s not technically a second bowl though..lol.
Mmmm, brownies 🙂
One bowl is tough. I make a really delicious crab and spinach champagne salad. The baking steel griddle sounds amazing!!
My favorite one bowl meal is broccoli and beef. Thanks
One bowl brownies! So tasty.
I make either pancakes, waffles, or biscuits most weekends. Each of them in one bowl. I’m not sure which is my favorite, but I’ll give this pancake recipe a try this weekend.
I love to make Tabouli. I chop everything by hand and throw it all together in a large cambro storage container. Ummmm. I would love the baking steel.
The first recipe I memorized, Alton Brown’s buttermilk biscuits, is my favorite one dish recipe. Because I make them by weight, there are hardly any utensils to wash, and they’re quick, too. I wonder how they would bake up on a baking steel…
My favorite one bowl dish are my peach pancakes. Thank you for the wonderful giveaway.
Erin
ErinLoves2Run at gmail dot com
Now that tomatoes are in season again, my favorite one bowl dish is gnocchi tossed with tomatoes, fresh mozzarella, basil and a drizzle of my favorite olive oil. Dinner ready in under 10 minutes!
Why, pancakes, of course!
I have a favorite One Bowl Brownie recipe that I’ve used for years! Hubby and I have been looking for a great griddle, and winning this one would be AWESOME!
It is hard to beat a luscious batch of brownies. A perfect one-bowl recipe!
I would love a griddle!!!!!!!!!!
best one bowl recipe is a turkey burger middle eastern style with cilantro, mint, grated zuchinni and other yummy things with a sour cream/garlic/yogurt/sumac/lemon sauce.
any quick bread like banana bread or chocolate marble loaf is perfect for one bowl…and great for kids helping out
It’s love to be able to make pancakes and pizzas on a baking steel.
That egg sandwich on your homemade English muffins looks to die for! (My favourite breakfast- especially when camping) Okay, my best one bowl recipe is for brownies, via Soulemama recipe.
My favorite one-bowl dish is an enormous green garden salad. Love this steel!