Compared to pancakes made with plain milk, buttermilk pancakes have a tart flavor. Some recipes call for a combination of milk and buttermilk but these pancakes push the tartness to the front, using no other liquids.

If you don’t regularly keep buttermilk stocked, powdered buttermilk reduces the planning required. A 12 ounce can costs around $5, makes almost 20 cups, and it keeps for quite a long time in the fridge. Find it in the baking aisle.

BUTTERMILK PANCAKES

Serves 4.

2 1/2 cups

All purpose flour, or a mix of all purpose and whole wheat

3 tbs

White sugar

1 tbs

Baking soda

1/2 tsp

Salt

2 cups

Buttermilk, or powdered buttermilk and 2 cups water

2

Large eggs

1.5 tsp

Vanilla extract

Mix dry ingredients together in a large bowl. In a seperate bowl, whisk together buttermilk and eggs. Mix wet and dry ingredients with a wooden spoon until just combined.

Cook 1/2 cup at a time on an oiled griddle or large skillet over medium heat.

 

If you don’t use buttermilk, replace the baking soda with baking powder. The acid in the buttermilk will react with the baking soda to leaven the pancakes. Baking powder contains its own acids and acts alone.