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Buttermilk Pancakes

(recipe, Meera S.T. Vargo)

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This is a fabulous basic buttermilk-pancake recipe, adapted from a recipe in the Farmhouse Cookbook by Susan Herrmann Loomis. I like to mix together the dry ingredients the night before when I know the morning will be busy. Serve hot with butter and maple syrup.


  1. 2 cups flour
  2. 1 tsp. baking soda
  3. ½ tsp. baking powder
  4. ½ tsp. salt
  5. 2 Tbsp. sugar
  6. 2½ cups buttermilk
  7. 2 eggs
  8. 3 Tbsp. oil
  9. 1 cup blueberries (optional)


  1. Whisk together dry ingredients in a medium bowl. In a small bowl or 4-cup liquid measuring cup, combine buttermilk, eggs, and oil. Pour the buttermilk mixture into the dry ingredients and whisk just to combine.
  2. Heat an electric griddle to 375 degrees or a nonstick skillet over medium heat. When griddle or pan is hot, pour on ⅓ cup batter for each pancake. If using blueberries, sprinkle each pancake with 1 heaping Tbsp. of berries.
  3. Cook until bubbles form on the top of each pancake, about 3 minutes. Then turn and cook for about 1 minute minute more. Serve immediately.


Culinate editor's note: For extra flavor, add a dash of ground cinnamon and a bit of freshly grated nutmeg to the dry ingredients. Add a bit of vanilla extract (1/2 tsp.) to the wet ingredients. Fresh lemon zest is also nice.