Making buttermilk pancakes is so easy and so quick that I never saw any reason to use pancake mixes. The recipe came down from my grandmother, written down by my Aunt Elsie, who pointed out that you can remember it as 2-2-2-1-1-1/2.
Here are all the ingredients:
- 2 cups flour
- 2 eggs
- 2 tsp baking powder
- 1 Tb sugar
- ¾ tsp baking soda
- ½ tsp salt
- Buttermilk (usually 2-3 cups)
- 1 Tb butter for the griddle
Note that I reduced the baking soda to ¾ teaspoon, to bring out the buttermilk flavor better. If you don’t think this is an easy recipe, watch this video, where I make the batter and make pancakes in less than 8 minutes. You can too.
You mix the above ingredients to make a “thickish batter,” according to my aunt, and while the amount of buttermilk is up to you, I find that you get taller pancakes from a thicker batter. If you like thinner pancakes that cook a little faster, just add a little more buttermilk. Melt the butter on the griddle at 375 F, and cook the pancakes on the first side until you see a few bubbles. Turn them once and cook another minute or so.
This recipe came from my grandmother, the former Edna Perry, who married John Marshall Neely, M.D. in 1901, when she was 19. She probably brought the recipe with her, making it well over 100 years old. While it isn’t wildly unique, it works perfectly every time.