The BEST One-Bowl Buttermilk Pancakes
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These one-bowl buttermilk pancakes are a weekend staple. The recipe yields a ton, and the end result is fluffy pancake heaven! 🥞🥞🥞🥞🥞
Over the weekend, I said goodbye to my electric griddle, a gadget I’ve had for over a decade, one I’ve loved and hated over the years for various reasons: loved for its large, flat surface and, um, well, that’s really it.
My electric griddle is big and cumbersome, awkward to find space to both use and stow. For 10 years I’ve used it solely for pancakes, which has been reason enough to hang on to it because I find cooking pancakes in skillets tricky — even in my largest skillet there isn’t enough space to maneuver a spatula around more than three pancakes.
But over the weekend, I finally thanked my griddle for its service then said sayonara. What sparked this civilized departure? It was the Baking Steel griddle, a slab of thick-gauge steel designed for both stovetop and in-oven use. Yes, this griddle doubles as a pizza Steel — it’s 10 lbs. heavier than the original Baking Steel, which means it will make your oven behave even more like a wood-fired hearth.
I have been experimenting with this gadget for several weeks now, making pancakes for the kiddos, breakfast tacos for Ben and me, and English muffins for us all. What I love is not only its versatility but its shape and design — it takes up no extra space to use because it sits on the stove top; it takes up little space when it’s stowed because it measures about 1/2-inch in thickness even when it’s tucked into its awesome storage sleeve.
The Baking Steel griddle’s uses extend far beyond the dishes I am showing here, however: check out Serious Eats’ Kenji Lopez-Alt’s exhaustive research in this post. Food and Wine was equally impressed.
The Baking Steel griddle is available for order now.
Before we get to the giveaway, let’s discuss these pancakes. Pancakes have never been my forte, but for about a year now, I’ve had success with the kitchn’s lofty buttermilk pancakes, which are delicious and relatively simple to make. The peculiar trick to making these pancakes is that you separate the egg yolks from the egg whites, then incorporate the yolks into the batter before the whites. The whites are never beaten. It’s odd but oddly it works — the pancakes never taste so good as when I follow the kitchn’s method.
That said, this method requires three bowls: one for the dry ingredients, one for the yolks, buttermilk, milk and butter, and one for the whites. This, for me, first thing in the morning is too many, and because I’ve found that when I use one bowl or three my children are none the wiser, I stick to one: I whisk the eggs directly into the dry ingredients as though I am making pasta, then add the milk and buttermilk, and finally the butter. Because I melt the butter in a liquid measuring cup in the microwave then transfer it directly to the dishwasher, I don’t consider it a dish — that’s fair, right?
These pancakes have become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge…sure, it turns a little grey overnight, but again, the little ones don’t mind.
For this pancake batter, incorporate the eggs into the dry ingredients as though you are making pasta dough:
Then add the milk and buttermilk and finally the melted butter:
A pancake breakfast is a happy breakfast…
The BEST One-Bowl Buttermilk Pancakes
- Total Time: 40 minutes
- Yield: 18-20 three-inch pancakes
Description
Adapted from the kitchn’s recipe for lofty buttermilk pancakes. The recipe below differs only by method not by ingredients. Check out the kitchn’s post if you want to try their egg-separating method — don’t worry, you don’t have to beat any whites!
When cooking these pancakes on the Baking Steel griddle, I suggest heating your griddle before you begin making your batter. I have a flat-top cooking surface, and I have the best results warming the griddle up slowly over low to medium heat for about 15 to 20 minutes. If you have a gas range, you will be able to control the temperature better.
Finally, the best trick I’ve learned for cooking pancakes is to go small — I use my 2-tablespoon measuring cup to portion out batter. The pancakes cook quickly and evenly when I use this small scoop.
If you want to use sourdough discard in this recipe, simply cut back some of the flour and water, preferably by weight. So, for example, if you want to use 100 grams of sourdough discard (at 100% hydration) in this recipe, cut back 50 grams of the flour and 50 grams of the buttermilk. That would call for using 270 grams of flour and 418 grams of buttermilk.
Ingredients
- 2 1/2 cups (320 g) flour
- 2 tablespoons sugar
- 1 1/2 teaspoons (8 g) salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups (468 grams) buttermilk
- 1/2 cup milk
- 10 tablespoons unsalted butter, melted and cooled
- Canola or peanut oil for frying
Instructions
- If using a Baking Steel griddle, begin warming it up over low heat.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add the eggs and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta. Add the buttermilk and milk, and stir with spatula to combine. Add the melted, cooled butter and stir until combined.
- Heat a large skillet over medium-high heat. When hot, film with a thin layer of oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon (I have a one-eighth cup (2 T) measuring cup, which I love for pancakes) to drop in heaping spoonfuls of pancake batter. Note: If you are using a BS griddle, adjust heat so griddle radiates heat and feels hot but not smoking — this takes just a teensy bit of practice.
- The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
Notes
Recipe Notes from the kitchn:
- If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: one-bowl, buttermilk, pancakes, griddle
This post may contain affiliate links. Please read my disclosure policy.
412 Comments on “The BEST One-Bowl Buttermilk Pancakes”
Wow..lots of entries..I thought my arm would fall off from all the scrolling to get to the bottom. ? up or cakes and English muffins look delish. And, how I love this steel griddle!! So, many uses even steaks and pizza. I enjoy cooking and baking and do so most days…therefore I have numerous one dish faves..my moms southern cornbread dressing..my grans buttermilk biscuits recipes..my meatloaf and meatballs..my chunky salsa…my great great aunts warm milk cake..three bean salad, corn salad and broccoli, rice and cheese come to mind..pizza dough and hush puppies…..many favorites. Thanks for the giveaway!
My favorite one bowl meal is potato surprise! I microwave (or cook in the oven if I have time) 5-6 potatoes, scrap out the inside, leaving big chunkers, then I toss them with whatever I have on hand. Last night it was arugula, bacon, and blue cheese! It was a grand meal!
I’m partial toOrangette’s Chickpea Salad with Lemon and Parmesan. It’s so fast and easy and good.
Thank you for hosting the giveaway!
My favourite one bowl recipe has to be Irish soda bread. It’s quick and easy to make and before you know it you’re tucking into a warm chunk of it straight out of the oven, topped with butter and strawberry jam. Simple but delicious.
I grew up with only 2 choices of cake made at home: chocolate or applesauce. Each was one layer; each took only one bowl; each served as dessert for only one meal!
My favorite one bowl dish is a pumpkin-chocolate chip muffin top that I freeze and pack for snacks. It’s super low calories and stays moist and fudgy, especially after a stint in the toaster oven. Now I want to make some!
Pancakes. I’ve been making them for as long as I can remember, they’re my favorite thing to eat for breakfast (lunch and dinner too).
I have a cast iron griddle that covers two burners and I’ve never been impressed with how it heats up. Pretty uneven.
I love the one-bowl apple cake shared by Maya Donenfeld at MayaMade.
Four words: mixed berries Bircher muesli. Yum.
Just found one of your recipes on Pinterest! What a great discovery you are! Look forward to having the time to read ALL your recipes. Thanks for the inspiration!
Welcome! And thank you.
My favorite one bowl dish is “Berry Soup” from the original Moosewood Cookbook. In our house we simply call it fruit soup, because the soup is fantastic when ladled over non-berry fruits including, apples, pears, and peaches.
I am not the best pancake maker and I stress over them! I will try your method and hope for the best!
My favorite one-dish meal is oatmeal with lots of butter, brown sugar and fresh blueberries!
Thai rice bowl. It’s easy, adaptable to whatever you have on hand, relatively quick, and oh, so satisfying.
Ohh! A big one bowl of salad. Must have avocados and toasted nuts and whatever else is on hand. Then just mix it all up! I would love to enter the giveaway if its still happening!
I love one bowl brownies! I will definitely have to try your method for making the pancakes.
Pizza dough!
I got a baking steel for pizza a while back and wish I’d waited for the griddle. Looks so much more useful.
My favorite one bowl recipe is hummus–Cypriot style with lots of lemon. And, if you’re not counting boiling noodles, I love pad thai made in one wok!
I make a one-bowl cornbread that I love. You have achieved pancake perfection!
I’m late to the party for the giveaway but still wanted to thank you for the post featuring the griddle! (Discovered your blog via ATK feed). I’ve been pining for a baking steel for ages but once I saw Kenji’s post on the griddle, I’ve been torn between the two. I love the additional options the griddle offers, but have wondered if the weight would be really cumbersome to move between the cooktop and oven, etc. So I’d love to hear any insight regarding that comparison…
Hi Emilie,
Thanks for writing in. Your concerns are valid. Refresh my memory, does Kenji move the griddle from stovetop to oven? Was it for a steak? I thought I remembered reading that, too, and that is something I wouldn’t dare try. The griddle is definitely heavy, and moving it around while it’s hot, well that just makes me very nervous. You would need some serious pot holders and concentration. Of course, it could be done, but it’s definitely not something I will ever try — I don’t envision using the griddle for thick steaks. I could see using it for skirt steak or something similar, which would require oven-finishing. Moving the griddle around when it’s cool, now that’s a different story. I don’t mind how heavy the griddle is because I find the original Steel to feel heavy as well. And they both work so beautifully! For me, it’s function. Of course it would be nice if each were lighter, but then they probably wouldn’t work as well. I vote for the griddle for its versatility, but if you don’t feel you would use the griddle that often, go for the original one. This is my post on the original one: https://alexandracooks.com/2013/08/01/baking-steel-pizza-tomato-mozzarella-caramelized-onion-burrata/ Let me know if you have any other questions!
Thanks for the reply, Alexandra. I definitely wouldn’t try to move it when it’s hot. I was just thinking about moving it in and out of the oven or from the oven to cooktop and back, depending on where I wanted to use it. (For example, I’m just getting into sous vide and so am thinking it would be great for searing meats after they’ve cooked. But that would mean moving it from the oven where I’d probably keep it, over to the cooktop, and back.) I do think the versatility of the griddle would give it a big advantage. . I need to find something that’s 25 pounds and a similar shape move it around in the kitchen to get a feel for it! Thanks again. 🙂
These pancakes may be my new favorite! They are, hands down, the best—with butter, syrup, or just plain. I make the batter in a large Pyrex measuring cup so they can be poured directly onto the cooking surface.
I have also covered leftover batter and refrigerated overnight with success on day 2. The pancakes are slightly more dense when batter is used on the second day, but they taste just as good.
Thank you for sharing!
So happy to hear this Liz! I find the same thing — on day 2, not quite as good a pancake, but good enough! Love the idea of mixing into the Pyrex measuring cup. Trying that next time!
Oh my gosh, this is awesome! I was just catching up on some of your posts and am so excited to see that you have the Baking Steel Griddle! I pre-ordered one and received it in September. I have only used it in the oven for pizza’s so far but I’m so glad to see that you are using it on your flattop electric stove with no issues. I was thinking I would only be able to use the griddle on the grill top but this inspires me to make pancakes this weekend on the stove top! This is exciting. We just upgraded our circa 1985 oven to a new one and I’m still not quite used to the flattop electric range. It takes forever to heat up and a lot of trial and error to find the right temperature for things. I assume you turn on both the front and back burner when you’re using the Griddle? I’ll try your suggestion of low heat and increase as it warms up. Side note, the Baking Steel makes amazing pizza crust in a 550 degree oven; my mom says they’re better than what you get when eating out. Your English muffins look amazing. Keep the recipes coming using the Steel!
Total trial and error, right? I am just learning how to use this flattop electric range, too. I do use both burners, and they sort of create hot spots on the Steel because the burners are uneven size, but when I’m patient, I heat the griddle up slowly over low to medium-low heat, which helps to create more even heat. I have been using my griddle for pizzas as well! I let a friend borrow my original Baking Steel, so I’ve been using the griddle for pizzas, and it is amazing!
My flattop electric range has two smallish burners with a bridge on one side for griddles, but the heating surface is only about 7.5″ wide. The Steel is 14″ wide. Do you just cook on the part over the heating elements, or does the thickness of the Steel sufficiently distribute the heat over the full surface area?
Reviews seem to be favorable on the Steel, just doing more research before I commit that much $$. 🙂
Hi Brett!
Yes, absolutely — makes sense to do research! I often do end up just cooking on the hot spots. I have a flattop electric range as well, and unless I really take the time to preheat the griddle slowly, which helps more evenly distribute the heat, I end up cooking on the hot spots. One idea for you: have you seen the mini baking steel griddle? I sort of feel like with my stovetop, that would be ideal. Smaller cooking area, but I find I don’t always necessarily need a huge cooking area. Let me know if you have any other questions!
I added blueberries to this recipe and substituted kefir for buttermilk, half and half for whole milk and butter for canola oil. WOW! I feel like this was the first time I really executed pancakes at a restaurant level (I’m 35). Fluffy, moist, crispy on the edges, mild yogurt-y flavor, just amazing.
To do the blueberries, just sprinkle in blueberries over the top when you first spoon the batter onto the pan/griddle. I used defrosted frozen blueberries and they worked beautifully, but I’m sure fresh would be even better. I found that (probably because of the extra water content of the berries) I needed more like 4 min each side.
Thanks Alexandra!
★★★★★
So great to hear all of this, Reuben! I don’t think there is anything better than a blueberry pancake 😍😍😍😍 Thanks for sharing your tips and your adjustments to the recipe. So helpful for people!
Hello Alexandra. Gordon here. I just made pancakes for my wifes birthday breakfast this AM following your recipe exactly. Normally I have Bisquick, This lot got rave reviews – comments like it is so light, and tastes better than usual. I must say they are closer to the bannochs I get at home than anything I have have had in this country. I was my first attempt at buttermilk and I am pleased to say it will not be my last. Joan and I both wish to thank you for your help with helping me through the tangles of kitchen chemistry and making the results taste good too.
Keep up your good work. Sour dough might be next????
★★★★
Oh Gordon, yay! Wonderful to hear all of this. Thank you for the kind words. And yes, I think you’re totally ready for sourdough 🎉🎉🎉
Buttermilk pancake is great.
★★★★★
🙂 🙂 🙂
These are the best pancakes I’ve ever made! Halved the recipe and used 1/4 cup of whole wheat flour.
★★★★★
Great to hear, Bea! Thanks so much for writing 🙂 🙂 🙂
Amazing pancakes! Compared to
“Cracker barrel “, something we dont have in Canada.
★★★★★
Wonderful to hear, Simran!
Saw a link to this recipe on your “Why is my sourdough so sticky” page. Jumped to this page and saw… no discard starter in the recipe.
Would you mind sharing that recipe?
Hi John! Sorry for the delay here. I just added notes to the recipe. Know that you don’t have to be so precise with pancakes, but here’s a rough guideline:
If you want to use sourdough discard in this recipe, simply cut back some of the flour and water, preferably by weight. So, for example, if you want to use 100 grams of sourdough discard (at 100% hydration) in this recipe, cut back 50 grams of the flour and 50 grams of the buttermilk. That would call for using 270 grams of flour and 418 grams of buttermilk.