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.
- 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
- 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.
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
Keywords: one-bowl, buttermilk, pancakes, griddle