Appalachian Buttermilk Pancakes Recipe

Make this easy buttermilk pancake recipe handed down from generation to generation of Appalachian women. Designed to be a smaller recipe for one or two people. It is also great for practicing learning how to make this staple of country cooking.

Prepare: 10

Bake: 30

Total Time: 40

Servings: 3 pancakes

Ingredients

1 cup (240mL) room temperature buttermilk
1 cup (150g) flour
1 large (50g) room temperature egg
1 tsp (4g) sugar, optional
1 tsp (3g) baking soda
½ tsp (2.5mL) vanilla, optional
⅛ tsp (.625g) salt
2 tbs (30mL) oil (for cooking)

Instructions

About 30-60 minutes prior to cooking, bring your buttermilk and eggs to room temperature. Failure to do so can lead to lumps of unmixed flour in your batter.
In a large bowl, combine flour, sugar, baking soda and salt. If flour is excessively lumpy, break up lumps with a fork or sift the ingredients together.
In a medium bowl, combine buttermilk and egg. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Let set for 5 minutes while heating the pan. Preheat your skillet over medium to medium-high heat.
Drizzle the skillet with oil in a circular pattern in the middle. Add approximately 1/2 cup (120mL) of the batter to the pan, over the oil, spreading out into a circular shape.
Cook 2 - 3 minutes. Once the pancake has bubbles and the edges are slightly dry, flip over and cook an additional 2 - 3 minutes. Internal temperature should reach between 200°F (93°C) - 210°F (99°C) when fully cooked.
Repeat the last two steps until all pancakes are cooked. Serve while still warm.

Notes

Due to the baking soda, this recipe is naturally high in sodium. However, you can make a few minor changes to reduce the sodium levels. To decrease the sodium intake to 577g per pancake, omit the 1/8 tsp of salt. To further decrease the sodium, omit the salt, change the baking soda to 1/2 tsp (1.5g) and add 1/2 tsp (2g) of baking powder. This will result in 448.5 grams of sodium per serving.

If you are using a nonstick pan, do not put oil in your pan. Oil can get adhere to the pan's non-stick surface and permanently mar or ruin it. Instead, add the batter directly to your pan.

Nutrition