I have tried at least 6 different made-from-scratch buttermilk pancake recipes over the years and this one remains my favorite. It's Eric's Grandma Lorna's recipe. We like to make homemade syrup to go with them. We have two different syrup recipes that we alternate between depending on what set of ingredients we happen to have on hand. Both syrups are divine and I've included the recipes here!
Of note, use a light hand when mixing and stop just as soon as wet and dry ingredients are incorporated to ensure light, fluffy pancakes.
When using 1/4-cup of batter per pancake, each batch below makes about 7 pancakes. I usually double or triple the recipe.
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (use real, high-fat buttermilk; do not use buttermilk substitutions or powdered buttermilk)
1 tablespoon vegetable oil
1 egg
Combine buttermilk, vegetable oil and egg in small bowl. In separate bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk mixture to flour mixture and stir until just combined. Fry on griddle or in frying pan until golden brown on both sides. Makes eight 4-inch pancakes.
BUTTER SYRUP
1 cup heavy whipping cream
1 stick butter
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
Melt together whipping cream, butter, and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla and baking soda (it will bubble up some, so be careful). Turn off heat while whisking continually until ready to serve.
BUTTERMILK SYRUP
Be sure to use a larger saucepan for this recipe as it bubbles up when you add the baking soda.
1 stick butter (do not substitute margarine)
1 cup white sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
Combine the above listed ingredients and stir over medium heat until bubbling evenly. Let cook for 2 to 3 minutes more. Remove from heat and add the following:
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Stir until well-blended. (It will bubble up some due to the baking soda, so be careful.)
Serve warm. Can be stored in the refrigerator for up to 2 weeks.
For a printable version of these recipes, go here.