Buttermilk pancakes are my kids’ favorite, especially on slow Saturday mornings. Since buttermilk is not a staple in my fridge, I need to think ahead to make sure I have this signature ingredient on hand when the weekend arrives.
At the Moscow Food Co-op, you can find local, raw buttermilk fresh from Mary Jane’s Farm in Moscow or pasteurized buttermilk from Organic Valley Cooperative (visit their website to see OCV farmers within 300 miles of your location). For these pancakes, I used Organic Valley buttermilk and soft white wheat flour from Harvest Ridge Organics in Lewiston, Idaho (available in bulk at the Moscow Food Co-op). Smooth and sweet, this flour is perfect for pancakes.
Buttermilk Pancake ingredients:
- 1 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 local egg
- 1 1/2 – 2 cups buttermilk, more if need to thin the batter
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
Mix flour, sugar, salt and baking powder in large bowl. In separate bowl, slightly whisk egg and vanilla in 1/2 cup buttermilk.
Add egg mixture to the dry ingredients. Add the remaining milk and melted butter. Stir until smooth. Batter will be think, but should also be pourable. Add additional buttermilk, if needed, to create a batter that spreads slowly when poured.
Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.
Serve immediately with butter, pure maple syrup, homemade jam or powdered sugar. Store extra pancakes (if you have them!) in the fridge in an airtight container. To retain texture, reheat in a toaster oven.